Ingredients
-
3
-
1/4
-
1
-
1/2
-
1/2
-
2
-
2
-
1
-
24
-
1 1/2
-
1/3
-
-
2
-
2
-
2
Directions
Roast Chicken-Chipotle Nachos With Cilantro-Avocado Crema, These appetizers are AWESOME! I found the recipe in a copy of Sunset magazine from my mothers house years ago and added my own touches–enjoy! Note: The best way for the chicken is to purchase a deli chicken about 2 pounds , Wow, these are better than any restaurant nachos! I’m not sure if the recipe author really intended to list 2 CUPS of chopped chipotles, but I just used 2 chipotle peppers and it was plenty spicy I added a little extra water and an extra splash of white wine, and used two shredded chicken breasts Worked out great; not too dry but not too soupy either, and the chips stayed crisp I made homemade chips by cutting white corn tortillas into wedges and frying in about 1/4 inch of hot oil They cook up fast and taste so much fresher than bagged chips
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a 2 1/2 to 3 Quart Pan Over Medium High Heat Frequently Stir Onion in Olive Oil Until Onion Begins to Brown 4 to 7 Minutes. |
|
2
Done
|
Add Cumin and Oregano Stir Until Fragrant Bout 30 Seconds. |
|
3
Done
|
Add Chiles, Tomato Paste, White Wine, and 1/2 Cup Water,Bring to a Boil, Then Reduce Heat and Simmer Gently, Stirring Often, to Blend Favors About 5 Minutes. |
|
4
Done
|
Add Chicken and Stir Until Hot. |
|
5
Done
|
Meanwhile Arrange Tortilla Chips in a Single Layer in a 12 by 17 Inch Pan (preferably Glass). |
|
6
Done
|
Sprinkle Equal Portions of Cheese on Each Chip and Spoon Chicken Mixture on Top. |
|
7
Done
|
Bake in a 450 Degree Regular Oven Until Cheese Begins to Bubble About 3 Minutes. |
|
8
Done
|
With a Spatula, Carefully Transfer Tortilla Chips to a Platter. |
|
9
Done
|
Top Each With Cilantro Avocado Crema. |
|
10
Done
|
Mix All Left Over Ingredients to Make the Cilantro Avocado Crema, Except the Sour Cream/ Yogurt. Add Last to Chips and Top Each With a Cilantro Leaf. |
