ROASTED CHICKEN NACHO PLATTER WITH GREEN CHILI QUESO

ROASTED CHICKEN NACHO PLATTER WITH GREEN CHILI QUESO image

Yield 6 people

Number Of Ingredients 18

4 tomatillos, husked and rinsed
2 jalapenos, de-stemmed
2 cloves garlic
1/2 onion, quartered
4 cups cheese, Mexican blend
1/4 cup cilantro
1 tsp cumin
Juice of 1 lime
1/4 cup butter (1/2 stick)
2 cups chicken broth
Salt & pepper to taste
1 (1-lb) bag blue corn tortilla chips
3 cups cooked and shredded chicken, preferably roasted
1 can refried beans
1 jar salsa verde
1 tomato, chopped
2 chopped green onions, white and green part only
Salsa, olives, sour cream, guacamole for finish

Steps:

1) Bring a pot of water to a boil, add tomatillos, onion, jalapeno and garlic and simmer, uncovered for 10 to 15 minutes, or until tomatillos are tender. Drain. In a blender or food processor, added vegetables with 1/4 cup water, cilantro, cumin & lime juice and process until smooth. Allow salsa verde to cool slightly. 2) In a medium saucepan, melt butter and flour to form a roux. Cook until bubbly and slightly darkened, about 2-3 minutes. Whisk in chicken stock and cook until slightly thickened, about 8 minutes. Lower heat and stir 2 cups of cheese into the cheese sauce. Remove from heat and stir in salsa verde. 3) On a microwave safe platter, spread a thin layer of refried beans. Top with chicken. Cover platter with microwave-safe plastic wrap and microwave on high until beans and chicken are warmed, 3-5 minutes. Remove plastic wrap and add queso sauce, and remaining 2 cups of cheese. Microwave uncovered until cheese is melted, about 5 minutes. 4) Garnish nacho platter with your favorite nacho toppings, including chopped green onions, chopped tomato, olives, sour cream and guacamole. Serve with chips.