Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema

Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema
Photo by James Carrier

Ingredients

  • 1 to 2 canned chipotle chilies, chopped
  • Cilantro-Avocado Crema (recipe follows)
  • 1 ½ cups shredded jack cheese (6 oz.)
  • 2 cups bite-size shreds skinned cooked chicken (see notes)
  • ½ teaspoon dried oregano
  • 24 fresh cilantro leaves
  • 24 corn tortilla chips (2 3/4 in. wide)
  • + 5 more ingredients
    • 2 tablespoons tomato paste
    • 1 tablespoon white wine vinegar
    • 1 tablespoon olive oil
    • ½ cup chopped onion
    • ½ teaspoon cumin seeds

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 sim...

View full recipe at My Recipes

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