When I made Sara Moulton's Peruvian Baked Chicken Thighs, she recommended saving out 4 of the thighs to make Nachos. A very smart idea. This is a wonderful use of the leftovers and an easy snacking kind of dinner. Just the thing when you don't really feel like cooking. Perfect munching food for all the sports fans at your house.
Start by making
Homemade Baked Tortilla Chips
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- eight 6-inch corn tortillas
Place an oven rack in the middle of the oven and preheat the oven to 400 degrees F.
Combine the vegetable oil, cumin, chili powder and salt in a small bowl and whisk until the salt has dissolved. Brush one side of each tortilla with the oil mixture; cut each tortilla into 8 wedges.
Arrange the tortilla wedges in one layer on 1 or 2 rimmed baking sheets. Bake for 10 to 12 minutes, or until crisp and golden. Set aside to cool slightly.
Chicken and Tomatillo Salsa Nachos
- Homemade Baked Tortilla Chips
- 1 cup Tomatilla Salsa(use a store-bought salsa for ease of preparation)
- 4 chicken thighs (reserved from Perusivan Baked Chicken thighs)
- 6 ounces Monterey jack or cheddar cheese
- 2 medium scallions
- 1 cup sour cream
Prepare the Homemade Baked Tortilla Chips. Leave the oven set to 400 degrees F.
Prepare the Tomatillo Salsa.
Meanwhile remove and discard the skin and bones from the chicken; finely shred the meat (about 1 3/4 cups). Coarsely grate the cheese (about 1 1/2 cups). Trim and thinly slice the scallions (about 1/4 cup)
When the tortilla chips are cool, arrange them in one layer on a large overproof platter and top them with the chicken and cheese.Bake them for 5 to 8 minutes or until the chicken is hot and the cheese has melted.
As you can see, I added some jalapenos.
Top the nachos with the Tomatillo Salsa, sour cream and scallions; serve immediately.
I didn't have any scallions but used red onions instead. A pretty and tasty change.
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