Chicken Nachos with Green Chili-Cheese Sauce

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
==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 [60ml] (½ stick) unsalted butter
* ¼ cup all-purpose [60ml] flour
* 2 cups (480ml) chicken stock, at room temperature
* 4 cups (950ml) shredded jack cheese
* 1 (1-pound) (450g) bag salted corn tortilla chips
* 1 (3-pound) whole (1350g) roasted chicken, meat finely shredded, skin and bones discarded
===Quick Salsa===
* 1 pint (570ml) 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
==Directions==
# 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 to 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.
===Quick Salsa===
# 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===
# To build these awesome nachos: preheat the oven to 350 degrees f (180c).
# 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.
# Make 3 or 4 layers of the nachos, depending on the size of the platter.
# Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.
===Putting it All Together===
# Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.
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Category:Cherry tomato Recipes
Category:Chicken Recipes
Category:Chile pepper Recipes
Category:Jack cheese Recipes
Category:Meat appetizer Recipes
Category:Mexican Recipes
Category:Nachos Recipes
Category:Salsa Recipes
Category:Southwestern Recipes
Category:Tomatillo Recipes