- 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
- 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
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.
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.
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.
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.
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