Roast Chicken-chipotle Nachos With Cilantro-avocado Crema

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 3 cups shredded rotisserie-cooked chicken
• 1/4 cup chopped green onion
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 2 cups chipotle chiles, chopped
• 2 tablespoons tomato paste
• 1 tablespoon wine, of choice
• 24 corn tortilla chips
• 1 1/2 cups shredded monterey jack pepper cheese
• 1/3 cup finely diced avocado
• fresh cilantro leaves
• 2 tablespoons sour cream or 2 tablespoons plain yogurt
• 2 teaspoons lime juice
• 2 teaspoons milk
• 1/2 teaspoon salt

Recipe

• 1 in a 2 1/2 to 3 quart pan over medium high heat frequently stir onion in olive oil until onion begins to brown 4 to 7 minutes.
• 2 add cumin and oregano stir until fragrant bout 30 seconds.
• 3 add chiles, tomato paste, wine, and 1/2 cup water,bring to a boil, then reduce heat and simmer gently, stirring often, to blend favors about 5 minutes.
• 4 add chicken and stir until hot.
• 5 meanwhile arrange tortilla chips in a single layer in a 12 by 17 inch pan (preferably glass).
• 6 sprinkle equal portions of cheese on each chip and spoon chicken mixture on top.
• 7 bake in a 450 degree regular oven until cheese begins to bubble about 3 minutes.
• 8 with a spatula, carefully transfer tortilla chips to a platter.
• 9 top each with cilantro avocado crema.
• 10 mix all left over ingredients to make the cilantro avocado crema, except the sour cream/ yogurt. add last to chips and top each with a cilantro leaf.