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Green Chile Chicken Nachos Recipe
Ingredients (34)
- For the Chips:
- 2 to 3 cups canola oil
- 20 fresh corn tortillas, cut into 6 wedges each
- For the Chile:
- 3 poblano peppers
- 1 cubanelle pepper
- 1 jalapeño, halved, steemed, and seeded
- 1 pound tomatillos, husked, washed, and halved
- 1 tablespoon canola oil
- 2 pounds bone-in, skin on chicken thighs (about 8 thighs)
- 3/4 cup finely diced onion (about 1 small)
- 3 medium cloves garlic, smashed
- 1 teaspoon ground cumin
- 1 1/2 cups homemade or store-bought low-sodium chicken stock
- 1/2 cup finely chopped fresh cilantro leaves and fine stems
- White sugar, kosher salt, and freshly ground black pepper to taste
- For the Cheese Sauce:
- 8 ounces pepper Jack cheese, grated on large holes of a box grater
- 1 tablespoon cornstarch
- 1 (12-ounce) can evaporated milk
- 1 tablespoon finely chopped pickled jalapeños
- For the Avocado Salsa:
- 2 ripe Haas avocados, seeded and roughly diced
- 2 medium cloves garlic
- 1/2 cup Mexican crema or sour cream
- 1/3 cup roughly chopped fresh cilantro leaves
- 2 tablespoons lime juice
- Kosher salt
- To Serve:
- 1/2 cup finely chopped white onion
- 1/4 cup roughly chopped cilantro
- 1 large radish, very thinly sliced
- 1 jalapeño or serrano pepper, very thinly sliced
- 1/4 cup cotija cheese
Directions
Learn how to make this recipe at Serious Eats
Ingredients (4)
- 1.5 oz. Aviation American Gin
- 0.75 oz. Lemon Juice
- 0.75 oz. Honey Syrup
- Lemon Twist Garnish
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