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Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema

James Carrier
Yield Makes 24 nachos; 8 servings
Purchase a roast chicken from a deli; a 2-pound bird produces about 3 cups shredded meat. You can make the chicken-chipotle mixture (step 1) up to 2 days ahead; cool, cover, and chill. Use cold; bake nachos in a 425° oven for 6 to 8 minutes. You can make the crema up to 2 hours ahead; cover and chill.

Ingredients

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

Nutrition Information

  • calories 219
  • caloriesfromfat 58 %
  • protein 16 g
  • fat 14 g
  • satfat 5.6 g
  • carbohydrate 6.7 g
  • fiber 0.9 g
  • sodium 227 mg
  • cholesterol 55 mg

How to Make It

  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 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top.

  3. Bake in a 450° 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.

  4. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.