Best Green Chili Nachos Recipes

ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE

Steps:

• Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft. Drain and cool slightly, then put them in a blender. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this salsa verde.
• Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.
• Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.
• To build these awesome nachos: Preheat the oven to 350 degrees F. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack. Make 3 or 4 layers of the nachos, depending on the size of the platter. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.
• Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.

ROASTED CHICKEN NACHOS WITH GREEN CHILI CHEESE SAUCE

Steps:

• Bring a pot of water to boil.
• Add the tomatillos, jalapenos, onion and garlic. Simmer for 15 minutes, until the tomatillos are soft.
• Drain, cool slightly and put them in a blender.
• Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in 1/4 cup of water and process to a coarse puree, season with salt.
• You should have about 2 cups of this salsa verde. Put to one side.
• Make a roux by melting the butter over med-low heat in a thick bottomed saucepan. Sprinkle in the flour, stirring constantly to prevent lumps. Cook for 2 minutes, then gradually whisk in the chicken stock and simmer for 5 minutes to thicken.
• Fold in 2 cups of the shredded Jack cheese, and mix until melted into the sauce.
• Stir in the prepared salsa verde until incorporated and remove from the heat.
• Make the salsa by combining the cherry tomatoes, onions, jalapeno, cilantro and lime juice in a bowl; season with salt and pepper, tossing to combine.
• To build these awesome nachos: Preheat oven to 350°.
• Get a large oven proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining jack cheese.
• Make 3 or 4 layers of the nachos.
• Bake until they are all hot and gooey, about 5 to 10 minutes.
• Spoon the salsa over the top of the nachos, and serve with sour cream and guacamole.

ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE

Steps:

• Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft. Drain and cool slightly, then put them in a blender. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this salsa verde.Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.To build these awesome nachos: Preheat the oven to 350 degrees F. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack. Make 3 or 4 layers of the nachos, depending on the size of the platter. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.
• Recipe courtesy Tyler Florence and JoAnn Cianciulli

GREEN CHILI NACHOS

Steps:

• 1. Assemble by laying out a jelly roll pan or 9 by 13 with Chilli lime chips then sprinkle drained and rinsed white beans, then green chilli, then cheese. heat in oven till warmed up as with regular nachos. 350 for about 10 to 15 minutes
• 2. garnish with onions tomatoes avocadoes and sour cream and & extra green chilli salsa! and cilantro yep your done!
• 3. with this you kinda fly by the seat of your pants depending on how many people you would like to serve. I did this as I got to the tail end of the delious green chilli pork butt I made in crock pot! I Like the chilli lime chips made by TOSiTITOS not sure on the spelling but they are zippy! & light and make the dish.