Roasted Chicken Nachos With Green Chili-Cheese Sauce

Name: Roasted Chicken Nachos With Green Chili-Cheese Sauce
Ingredients: 4 medium tomatillos, husked and rinsed (or used canned if unavailable); 2 jalapeños, stemmed; ½ medium onion, peeled and quartered; 2 garlic cloves, peeled; 1 handful fresh cilantro leaves, coarsely chopped; 1 lime, juiced; 1 teaspoon toasted cumin seeds; Kosher (coarse or margarita) salt; ¼ cup (60 ml / ½ stick) unsalted butter; ¼ cup (60 ml) all-purpose flour; 2 cups (480 ml) chicken stock, at room temperature; 4 cups (950 ml) shredded Monterey Jack cheese; 1 bag (1 pound / 450 g) salted corn tortilla chips; 1 ea. (3 pounds / 1350 g) whole roasted chicken, meat finely shredded, skin and bones discarded; 1 pint (570 ml) cherry tomatoes, halved; 2 green onions, white and green parts, chopped; 1 jalapeño, chopped; 2 handfuls fresh cilantro leaves, hand shredded; 2 limes, juiced; Kosher (coarse or margarita) salt and freshly ground black pepper; Sour cream and guacamole, for serving

Nachos made into a meal.

Category: JalapeñO Chile

Ingredients

4 medium tomatillos, husked and rinsed (or used canned if unavailable)
2 jalapeños, stemmed
½ medium onion, peeled and quartered
2 garlic cloves, peeled
1 handful fresh cilantro leaves, coarsely chopped
1 lime, juiced
1 teaspoon toasted cumin seeds
Kosher (coarse or margarita) salt
¼ cup (60 ml / ½ stick) unsalted butter
¼ cup (60 ml) all-purpose flour
2 cups (480 ml) chicken stock, at room temperature
4 cups (950 ml) shredded Monterey Jack cheese
1 bag (1 pound / 450 g) salted corn tortilla chips
1 ea. (3 pounds / 1350 g) whole roasted chicken, meat finely shredded, skin and bones discarded
1 pint (570 ml) cherry tomatoes, halved
2 green onions, white and green parts, chopped
1 jalapeño, chopped
2 handfuls fresh cilantro leaves, hand shredded
2 limes, juiced
Kosher (coarse or margarita) salt and freshly ground black pepper
Sour cream and guacamole, for serving

Instructions

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

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