5. Chili and Chicken Nachos
What’s a plate of nachos without some chili? This recipe comes loaded with roasted chilies and tomatoes, that flavor the chicken thighs to perfection. Even the cheese sauce in the recipe is chili – So, make sure you have plenty of sour cream and guacamole on hand to douse the flames in your mouth.
INGREDIENTS
1-large bag corn tortilla chips.
3-poblano peppers.
1-cubanelle pepper
1-cup sliced pickled jalapeños.
1-lb. Tomatillos – husked, washed and halved
1-tablespoon canola oil.
2-lbs. Chicken thighs.
¾-cup onion – diced.
3-cloves minced garlic.
1-teaspoon ground cumin.
½-cup cilantro – chopped.
Crushed Himalayan pink salt and cracked black pepper to taste.
INGREDIENTS – Cheese sauce.
1-can Nacho cheese.
¼-cup roughly chopped cilantro
1-jalapeño or serrano pepper, very thinly sliced
¼-cup Colby Monterrey Jack cheese.
METHOD
Preheat the oven to 375F. Roast your peppers and tomatillos in the oven for 15-minutes until tender then set aside.
Place a skillet over medium-high heat, add oil, onions, and garlic – cook for a few minutes until brown. Season and fry the chicken for 10-minutes until cooked. Remove from the pan and set aside.
Transfer the tomatillos, peppers and puree in a blender. Shred the chicken using two forks. Add lime juice and cilantro to the skillet and return the chicken to the pan — season with salt and pepper.
Place cheese in a medium mixing bowl, along with the cornstarch and toss until coated evenly. Transfer cheese to a small saucepan and place over low heat to melt stir in jalapenos, and adjust the thickness of the sauce by adding milk.
Line a baking tray with aluminum foil and spread an even layer of chips. Drizzle half the tomatillo sauce, sprinkle chicken on top, then add a layer of chips, add half of the cheese sauce, and repeat the layers.
Bake in the oven for 10 to 15-minutes – until the chips start to brown and the cheese bubbles. Serve with cilantro for garnish and sour cream on the side.