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Roast Chicken-Chipotle Nachos

Source of Recipe


Sunset, January 2002






List of 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 inches wide)
  
• 1-1/2 cups shredded jack cheese (6 ounces)
  
• Cilantro-Avocado Crema (recipe follows)
  
• 24 fresh cilantro leaves
  






Instructions



1. 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 1/2 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.
   
   
2. Meanwhile, arrange tortilla chips in a single layer in a 12x17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top.
   
   
3. Bake in a 450-degree 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 teaspoon Cilantro-Avocado Crema and garnish with a cilantro leaf. Serve warm.
   
   Makes 24 nachos; 8 servings.
   
   CILANTRO-AVOCADO CREMA: In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tablespoons sour cream, 1 tablespoon finely chopped fresh cilantro leaves, 2 teaspoons lime juice and 2 teaspoons milk. Add salt to taste. (Makes about 1/2 cup.)