Chicken and Tomatillo Salsa Nachos

Chicken and Tomatillo Salsa NachosMakes 4 Servings
Hands-On Time: 20 Minutes
Total Preparation Time: 30 Minutes

Suggested Accompaniment
Black bean soup
Store bought tortilla chips or Homemade Baked Tortilla Chips (recipe

1 c store-bought green or red salsa or Tomatillo Salsa (recipe below)
4 chicken thighs, reserved from Peruvian Baked Chicken Thighs
6 oz Monterey Jack or Cheddar cheese
2 medium scallions
1 c sour cream

1. Prepare the Homemade Baked Tortilla Chips. Leave the oven set to 400°F.
2. Prepare the Tomatillo Salsa.
3. Meanwhile, remove and discard the skin and bones from the chicken; finely shred the meat (about 1 3/4 cups). Coarsely grate the cheese (about 1 1/2 cups). Trim and thinly slice the scallions (about 1/4 cup).
4. When the tortilla chips are cool, arrange them in one layer on a large ovenproof platter and top them with the chicken and cheese. Bake them for 5 to 8 minutes or until the chicken is hot and the cheese has melted. Top the nachos with the salsa, sour cream, and scallions; serve immediately.

Cook’s Notes
If you want to make your own tortilla chips here is an oven baked recipe which significantly cuts down on the fat (and the mess of deep frying):

Homemade Baked Tortilla Chips
Preheat the oven to 400° F. Stir together 1 1/2 tablespoons vegetable oil 1 teaspoon chili powder, 3/4 teaspoon ground cumin, and 1/4 teaspoon kosher salt. Brush one side of each tortilla with the mixture and cut each tortilla into 12 wedges. Arrange the wedges in one layer on a rimmed baking sheet and bake them for 10 to 12 minutes or until crispy.

And if you want to make your own tomatillo salsa here is a recipe for that as well:

Tomatillo Salsa
Yields a generous cup

2 large tomatillos (about 6 to 7 ounces)
2 medium scallions
1 small jalapeño chile
1/4 cup firmly packed cilantro leaves and stems
2 tablespoons vegetable oil
2 teaspoons fresh lime juice
2 small garlic cloves
¼ teaspoon kosher salt
Kosher salt and freshly ground black pepper

Peel, rinse and thickly slice the tomatillos (about 1 1/2 cups), thickly slice the white and light green part of the scallions (about 1/4 cup), and coarsely chop the jalapeño (about 2 teaspoons). Transfer the tomatillos, scallions, cilantro, and jalapeño to a food processor fitted with the chopping blade; add the oil and lime juice and press in the garlic (about 2 teaspoons). Pulse until the mixture is finely chopped.
Add the salt and pepper to taste. Transfer to a bowl; cover and refrigerate until ready to use.


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