Roasted Chicken-Chipotle Nachos

Roasted Chicken-Chipotle Nachos

Roasted Chicken-Chipotle Nachos
Shredded chicken makes this roasted nacho supreme a satisfying meal. Make the topping up to two days ahead of time so that when you're ready to serve, only a little prep work is required.
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Makes:
24 nachos; 8 servings

Ingredients
1/2 cup chopped onion
1 tbsp. olive oil
1/2 tsp. cumin seeds
1/2 tsp. dried oregano
1 to 2 canned chipotle chilies, chopped
2 tbsp. tomato paste
1 tbsp. white wine vinegar
2 cups bite-size shreds skinned cooked chicken
24 corn tortilla chips (2 3/4 in. wide)
1 1/2 cups shredded jack cheese (6 oz.)
Cilantro-Avocado Cream
24 fresh cilantro leaves

Methods/steps
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. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and half-cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot. Meanwhile, arrange tortilla-chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tbsp. chicken mixture on top.
Bake in a 450 degrees regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 tsp. Cilantro-Avocado Cream and garnish with a cilantro leaf. Serve warm. Cilantro-Avocado Cream. In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tbsp. sour cream, 1 tbsp. finely chopped fresh cilantro leaves, 2 tsp. lime juice, and 2 tsp. milk. Add salt to taste. Makes about 1/2 cup.

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