Sour cream chicken nachos with poblano salsa verde
Ingredients for the poblano salsa verde:
2jalapeños, seeded, stemmed, and cut in half lengthwise
1/8medium yellow onion
Ingredients for the chicken:
2cupsshredded cooked chicken
Ingredients for the nachos:
8corn tortillas or 32 intact tortilla chips
Oil for frying
2cups8 ounces shredded Monterey Jack chee
32sliced pickled jalapeños
Cilantro, for garnishing
To make the poblano salsa verde, place the poblano under the broiler until blackened, about 5 minutes per side. Place the poblano in a paper sack or plastic food-storage bag, close it tight and let it steam for 20 minutes. Peel the chile by gently rubbing off the skin then remove the seeds. Place the poblano in a blender.
Meanwhile, place the jalapeños, tomatillos, garlic, and onion in a pot. Cover with water, bring to a boil, and then turn down the heat and simmer uncovered for 10 minutes or until all the vegetables are soft. Transfer the vegetables to the blender along with 1/2 cup of the cooking water. Add the cilantro and cumin to the blender and blend until smooth. Add salt to taste.
Toss the chicken with 1/4 cup of the salsa along with 1/4 cup of sour cream, cumin, and lime juice. Save the rest of the salsa for serving. Taste and adjust seasonings, adding salt to taste if needed.
Preheat the oven to 375°F. Cut the tortillas into quarters. Pour enough oil in a heavy skillet to come up 1/2 inch up the sides and heat to 350°F. If you don’t have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying. In batches, fry the quartered tortillas for 1 minute, turning once or until golden brown, and then remove. Drain on a paper towel and sprinkle lightly with salt. (If using pre-made chips, you can skip this step.)
Place the chips close together but not overlapping on a baking sheet, and top each with 1/2 tablespoon of sour cream, 1 tablespoon chicken, and 2 tablespoons Monterey Jack cheese. Bake in the oven for 5 minutes or until the cheese is melted. After removing the nachos from the oven, top each with 1 jalapeño slice and cilantro, if you like. Serve warm with salsa on the side.
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