Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema

James Carrier

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.

Yield: Makes 24 nachos; 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 58%
  • Protein: 16g
  • Fat: 14g
  • Saturated fat: 5.6g
  • Carbohydrate: 6.7g
  • Fiber: 0.9g
  • Sodium: 227mg
  • Cholesterol: 55mg

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

Preparation

  1. 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. 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. 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.
Note:

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.

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