Hearty chicken nachos topped with Monterey Jack cheese sauce and a bold-flavored salsa made with roasted poblano pepper, tomatillos, jalapeño, cilantro and lime can double as an appetizer or a main dish.

Cheesy Chicken Nachos with Roasted Salsa Verde

The bright and vivacious flavors in this salsa verde, made with roasted poblano pepper, tomatillos, jalapeño, scallions, cilantro and lime, provide the perfect amount of acidity and heat to balance the creaminess of the Monterey Jack cheese sauce topping these flavor-packed chicken nachos.

Cheesy Chicken Nachos with Roasted Salsa Verde

Cheesy Chicken Nachos with Roasted Salsa Verde

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Hearty chicken nachos topped with Monterey Jack cheese sauce and a bold-flavored salsa made with roasted poblano pepper, tomatillos, jalapeño, cilantro and lime.

Ingredients

  • 2 to 3 cups cooked chicken tenderloins, shredded
  • 10-ounce bag white corn tortilla chips

For the salsa verde:

  • 8 medium tomatillos, husked and quartered
  • 1 poblano pepper
  • 1 jalapeño pepper, stemmed, seeded and chopped
  • 3 scallions, roughly chopped
  • 1 clove garlic, chopped
  • 2 tablespoons fresh cilantro, roughly chopped
  • Juice of 1/2 lime
  • Salt and freshly ground black pepper

For the cheese sauce:

  • 1 cup milk
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 6 ounces shredded Monterey Jack cheese
  • 1 tablespoon sour cream

Instructions

  1. To prepare the salsa verde, preheat the broiler and wash and dry the poblano pepper. Place it on a rack about 6 inches below the heat. Broil until the skin chars and blisters, turning several times. Watch carefully as times will vary. Remove from the oven and place the pepper in a clean paper bag, fold the top closed and set aside to cool for about 10 minutes.
  2. Reduce the oven temperature to 400°F and arrange the tomatillos in a single layer on a baking sheet. Season with a little salt and pepper and roast until slightly softened, about 5 minutes. Remove from the oven and allow to cool.
  3. Once the poblano has cooled, peel off as much skin as possible and discard the seeds and stem. Place the poblano and tomatillos in the work bowl of a food processor. Add the jalapeño, garlic, scallions, cilantro and lime juice. Pulse until the salsa reaches a consistency you like - we like ours a little bit chunky. Taste and season with salt and pepper, transfer to a bowl and set aside.
  4. Next make the cheese sauce. Bring the milk to a simmer in a small saucepan over medium-high heat, stirring frequently. Combine the cornstarch and water in a small bowl and whisk into the milk. Continue whisking until the mixture begins to bubble and thicken. Add the cheese and stir until completely melted. Stir in the sour cream and remove from the heat.
  5. To assemble the nachos, spread a layer of chips on a large platter. Scatter the chicken over them and spoon the salsa over the chicken. Drizzle the cheese on top and serve.