Mike Garten
Our secret to a perfect plate of nachos is to toss all of the ingredients instead of layering, for the best ratio of toppings to chips.
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Yields:
6
servings
Total Time:
0
hours
35
mins
1/2
c.
c.
prepared salsa verde
2 1/2
c.
c.
fresh cilantro, divided
2 1/2
c.
c.
shredded white-meat rotisserie chicken (from 1 chicken)
6
oz.
oz.
tortilla chips (about 7 cups)
8
oz.
oz.
Muenster cheese, coarsely grated (about 2 cups)
1/4
small white onion, finely chopped
4
small radishes, thinly sliced
- Heat broiler. On large rimmed baking sheet, toss poblano with oil and broil until blackened and charred, about 15 minutes. Remove from oven and let cool. Use paper towel to remove skin, then cut pepper into ¼-inch pieces.
- Reduce oven to 450°F. In blender, puree salsa verde, sour cream, and 2 cups cilantro until smooth. Toss with chicken to coat.
- On same baking sheet, toss chicken with chips, half of cheese, and chopped poblano.
- Sprinkle remaining cheese on top and bake until cheese has melted and chicken is heated through, 6 to 7 minutes.
- Chop remaining ½ cup cilantro and toss with onion. Scatter onion mixture and radishes over nachos just before serving.
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Source : Goodhousekeeping
