Это предварительный просмотр рецепта "Roast Chicken Chipotle Nachos With Cilantro Avocado Crema".

Рецепт Roast Chicken Chipotle Nachos With Cilantro Avocado Crema
by Global Cookbook

Roast Chicken Chipotle Nachos With Cilantro Avocado Crema
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 8

Ингредиенты

  • 1/2 c. minced onion
  • 1 Tbsp. extra virgin olive oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp dry oregano
  • 1 x canned chipotle chile - (to 2) minced
  • 2 Tbsp. tomato paste
  • 1 Tbsp. white wine vinegar
  • 2 c. bite-size shreds skinned cooked chicken
  • 24 x corn tortilla chips - (2 3/4" wide)
  • 1 1/2 c. shredded jack cheese - (6 ounce)
  • 1/3 c. finely-diced hard-ripe avocado
  • 2 Tbsp. lowfat sour cream
  • 1 Tbsp. finely-minced fresh cilantro leaves
  • 2 tsp lime juice
  • 2 tsp lowfat milk
  •     Saly to taste
  • 24 x fresh cilantro leaves for garnish

Инструкции

  1. In a 2 1/2- to 3-qt pan over medium-high heat, frequently stir onion in extra virgin olive oil till onion begins to brown, 4 to 7 min. Add in cumin seeds and oregano; stir till fragrant, about 30 seconds. Add in chilies, tomato paste, vinegar, and 1/2 c. water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 min. Add in chicken and stir till warm.
  2. Meanwhile, arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 Tbsp. chicken mix on top.
  3. Bake in a 450 degree regular or possibly convection oven till cheese begins to bubble, about 3 min. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 tsp. Cilantro-Avocado Crema and garnish with a cilantro leaf. Serve hot.
  4. Cilantro-Avocado Crema: In a small bowl, mix avocado, lowfat sour cream, minced cilantro, lime juice, and lowfat milk. Add in salt to taste. (
  5. Makes about 1/2 c.)
  6. This recipe yields 24 nachos; 8 servings.
  7. Comments: Purchase a roast chicken from a deli; a 2-lb. bird produces about 3 c. shredded meat. You can make the chicken-chipotle mix (step 1) up to 2 days ahead; cold, cover, and chill. Use cool; bake nachos in a 425 degree oven for 6 to 8 min. You can make the crema up to 2 hrs ahead; cover and chill.