Ingredients
- 10 white corn tortillas, stacked and cut into 6 equal wedges
- 10 white corn tortillas, stacked and cut into 6 equal wedges
- 3 green jalapenos, halved and seeded
- 2 clove garlic, minced or grated on a rasp
- 1/2 cup vidalia onions, chopped
- 2 tablespoon olive oil
- 1/4 cup chopped cilantro, loosely packed
- 2 tablespoon fresh lime juice
- 1/2 cup chicken stock
- 10 white corn tortillas, stacked and cut into 6 equal wedges
- 3 green jalapenos, halved and seeded
- 2 clove garlic, minced or grated on a rasp
- 1/2 cup vidalia onions, chopped
- 2 tablespoon olive oil
- 1/4 cup chopped cilantro, loosely packed
- 2 tablespoon fresh lime juice
- 1/2 cup chicken stock
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/4 cup vidalia onion, chopped
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 4 ounce white cheddar cheese, shredded
- 10 white corn tortillas, stacked and cut into 6 equal wedges
- 3 green jalapenos, halved and seeded
- 2 clove garlic, minced or grated on a rasp
- 1/2 cup vidalia onions, chopped
- 2 tablespoon olive oil
- 1/4 cup chopped cilantro, loosely packed
- 2 tablespoon fresh lime juice
- 1/2 cup chicken stock
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/4 cup vidalia onion, chopped
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 4 ounce white cheddar cheese, shredded
- cinnamon stick
- 1 stalk rosemary
- 3 tablespoon kosher salt
- 3 clove garlic, smashed
- 1 clove 4-inch cinnamon stick
- 6 clove whole black peppercorns
- 1 pound chicken strips or chicken breasts cut into strips
Preparation
Baking Directions:
To make the chips:In a large frying pan on medium-high heat, pour enough oil to fill it 1-inch deep.
When oil begins to swirl, add tortilla wedges in batches and fry, flipping once until golden and a light tap sounds hollow, about 4 minutes total.
Remove to a paper towel lined plate and sprinkle each batch with a pinch of salt as they are placed on the plate.
Once cool to the touch, transfer the chips to serving plates or platter.
To make the salsa:Preheat oven to 400 degrees.
On a baking sheet, toss the jalapeno halves, onion and garlic with olive oil and arrange so that garlic cloves hide under the cavities of the jalapeno halves.
Sprinkle with a pinch of salt and a few grinds of pepper.
Roast in oven until jalapenos begin to blacken and char along with the onions, about 30 minutes.
Remove from the oven and place all ingredients, oil included, into a food processor.
Add cilantro, lime juice and chicken stock, blend until smooth.
Taste the salsa and season with salt, if needed.
Set aside.
To make the cheese sauce:In a small pot on medium heat add the butter, oil, onions, a pinch of salt and a grind or two of pepper.
Cook while stirring until the onions are tender, then add the flour and cook until the foam dies down but doesn't brown, about 2 minutes.
Add the heavy cream and stir until thickened, about 5 minutes.
Add the cheese and stir until melted.
Keep warm.
To prepare the chicken:In a large pot add the rosemary, salt, thyme, garlic, cinnamon stick, peppercorns and chicken.
Fill with enough water to leave about 3 inches at the top.
Cover and bring to a boil, then lower to a simmer.
Simmer until the chicken is cooked through, about 15 minutes.
Remove chicken to a board and chop, discarding everything in the poaching pot.
Toss the chopped chicken with ½ cup of the reserved salsa.
To assemble the nachos:Evenly scatter the chicken over the chips, then drizzle the cheese sauce over the top and finish by topping with some of the remaining salsa.
