Chile Chicken Nachos
Wednesday, February 10, 2021
Meet your ideal nacho construction plan. Dividing everything between two baking sheets solves problems and creates party opportunities. You’ll get the ideal ratio of ingredients layered on each tray, and if you want, you can put them into the oven at different times so that there’s always a hot melty batch for your guests.
Ingredients
2 Tbsp. olive oil
2 garlic cloves, minced
1 medium red onion, chopped and divided
1 Tbsp. achiote paste
8 ancho chiles, stemmed and seeded
1 chipotle chile in adobo, chopped
3 cups chicken stock
1 tsp. ground cumin
Kosher salt
1 rotisserie chicken
2 10-oz. bags frozen corn, thawed and drained
1 poblano peppers, stemmed, seeded and chopped
8 oz. Cotija cheese, finely grated, divided
Nonstick vegetable oil spray
2 8-oz. bags tortilla chips, divided
2 lbs. sharp cheddar cheese, shredded and divided
radishes, thinly sliced
Pickled jalapeños
fresh cilantro leaves
Instructions
Heat oil in a large saucepan over medium-high until shimmering.
Cook garlic and half of onion, stirring occasionally, until tender and beginning to brown, 6–8 minutes.
Stir in achiote paste and cook, stirring occasionally, until brick red, about 1 minute.
Add ancho chiles, chipotle chile, stock, cumin, and 2 tsp. salt and bring to a boil.
Cover, remove from heat, and let sit until chiles are very soft, about 30 minutes.
Place racks in upper and lower thirds of oven; preheat to 350°. In the meantime, debone the chicken, storing the carcaus for stock later.
Transfer chile mixture to a blender and purée until smooth. Return to saucepan, stir in chicken, and bring to a simmer over medium-low heat; season with salt. Remove from heat; set chicken aside until ready to assemble.
Meanwhile, toss corn, poblano chile, ¾ cup Cotija cheese, and remaining onion in a medium bowl until combined; season with salt.
Coat 2 large rimmed baking sheets with nonstick spray.
Arrange half a bag of chips on each sheet. Top each with ¼ of the chicken mixture, ¼ of the corn mixture, and ¼ of the cheddar. Repeat layers with remaining chips, chicken mixture, corn mixture, and cheddar.
Bake nachos, rotating pans top to bottom and front to back halfway through, until cheese is melted and edges of chips are beginning to brown, 8–10 minutes.
Serve topped with radishes, cilantro, pickled jalapeños, remaining Cotija cheese, and desired toppings alongside.
Tags
Appetizer
