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Chicken Nachos with Green Chili-Cheese Sauce

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Roasted Chicken Nachos with Green Chili-Cheese Sauce from the Wikibooks Cookbook—original source of recipe, licensed under the GNU Free Documentation License

  • Serves: 6 to 8


Quick Salsa


  1. Bring a pot of water to a boil; add the tomatillos, jalapeños, onion, and garlic.
  2. Simmer for 10 to 15 minutes, until the tomatillos are soft.
  3. Drain and cool slightly, then put them in a blender.
  4. Add the cilantro, lime juice, and cumin.
  5. Puree for a few seconds to blend, and then pour in about a ¼ cup of water and process to a coarse puree; taste and season with a generous pinch of salt.
  6. You should have about 2 cups of this green salsa (salsa verde).
  7. Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan.
  8. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
  9. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown.
  10. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken.
  11. Once you have a good base, fold in 2 cups of the shredded jack cheese; mix until completely melted into a sauce.
  12. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.

Quick Salsa

  1. Make a quick salsa by combining the cherry tomatoes, onions, jalapeño, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.

Building the Nachos

  1. To build these awesome nachos: preheat the oven to 350 degrees f (180c).
  2. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack.
  3. Make 3 or 4 layers of the nachos, depending on the size of the platter.
  4. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.

Putting it All Together

  1. Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.

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