Green Chile Chicken Nachos Recipe

Serves: 3 Save

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

Bees Knees

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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