CHICKEN CHILI NACHOS
Layering the ingredients is the key to great nachos. For this rendition, spoon the chicken chili over the tortilla chips and top with peppers and a combination of cheeses.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Grate the cheeses and set aside. Lay the tortilla chips on a plate and top with spoonfuls of chili, jalapenos, and the grated cheeses. Repeat, adding another layer.
- Bake for 3 minutes to melt the cheese, then broil for 30 seconds. Top with sour cream and salsa.
ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Bring a pot of water to a boil; add the tomatillos, jalapenos, 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 1/4 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 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.
- Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.
- To build these awesome nachos: Preheat the oven to 350 degrees F. 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.
- Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.
CHEESY CHICKEN CHILI NACHOS
These hearty nachos layer warm cheese dip, sour cream and chili-seasoned chicken and tomatoes over tortilla chips. Serve as a tasty snack.
Provided by My Food and Family
Categories Home
Time 12m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix tomatoes, chicken and chili powder in small saucepan; cook on medium heat 5 to 7 minutes or until heated through. Set aside.
- Heat CHEEZ WHIZ as directed on label.
- Arrange chips on serving platter. Top with the CHEEZ WHIZ, tomato mixture and sour cream.
Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1080 mg, Carbohydrate 43 g, Fiber 5 g, Sugar 4 g, Protein 13 g
CHICKEN CHILI NACHOS
Dig into nachos topped with chicken chili to feed the hungriest crowd.
Provided by Betty Crocker Kitchens
Categories Snack
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Pour entire bag of tortilla chips in even layer on ungreased 15x10x1-inch cookie sheet with sides. Sprinkle pepper Jack cheese over entire layer of chips. Bake about 5 minutes or until cheese is melted.
- Meanwhile, heat chili as directed on pouch. Pour chili evenly over chips; top with Mexican cheese blend. Bake 5 minutes longer or until cheese is melted. Top with avocado, bell pepper, onion and chiles. Serve immediately with hot sauce.
Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 0 g
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