Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema

Name: Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema
Yield: Makes 24 nachos; 8 servings
Ingredients: ½ cup chopped onion; 1 tablespoon olive oil; ½ teaspoon cumin seeds; ½ 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 ½ cups shredded jack cheese (6 oz.); Cilantro-Avocado Crema (recipe follows); 24 fresh cilantro leaves

10 Ratings
7 Reviews

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.

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Credit: James Carrier

Recipe Summary test

Yield:

Makes 24 nachos; 8 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 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.

Chef'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.

Nutrition Facts

Per Serving:

219 calories; calories from fat 58%; protein 16g; fat 14g; saturated fat 5.6g; carbohydrates 6.7g; fiber 0.9g; sodium 227mg; cholesterol 55mg.

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Debbie17

05/09/2018

I was didsspointed in the taste

subie1

02/23/2014

These were good! I varied the recipe a little by combining the chicken mixture with most of the cheese and putting it in a shallow pan, and topped it with a little reserved cheese. I baked it at 350 degrees for about 10 minutes. It made it easier to transport.

TheAspiringChef

12/08/2013

Great recipe. And great suggestion in the other reviews to use scoops; makes it so much easier to assemble. I was generous with the cheese and these were delicious. Another simple recipe that looks really fancy and fun at parties :). Forgot to garnish with cilantro leaf, but still looked and tasted good. See my photo for reference

Diizzii

11/14/2013

This recipe makes even better tostada's. The sauce portion is way off in my mind, I usually use an entire can of tomato sauce (and adjust everything to compensate) to allow proper simmering. I add the crema to my pan fried (non stick skillet, plus cooking spray) tostada, top with chicken mixture and shredded lettuce and you have the worlds best tostada!

Prunecake

04/23/2013

This is such a fantastic recipe. I've made it as nacho's, as filling for soft tacos, for a salad...it is very versatile! Love, love it!

Shellakers

12/22/2012

This was SO good that I had to make it 2 days in a row! My family loved it and requested it again for this Christmas. I agree with the other comment, definitely use scoops instead of regular tortilla chips and don't make ahead and bring to a party. Make the filling and cream ahead of time but wait to assemble once you've arrived at the party. DELICIOUS!

mary327

12/13/2012

kimberly425

07/27/2012

Dazeygirl3

12/11/2010

Terrific recipe! My only suggestion is to use scoops rather than chips. They are a more manageable bite and stay very neat throughout the whole assembly process (Recipe yields 50 when using scoops). When making to bring to a party, definitely take the 10 minutes to assemble them at your destination.

kseibert

06/11/2010

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Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema

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Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (7)

All Reviews for Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema

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Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (7)

All Reviews for Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema