Chile Chicken Nachos

Name: Chile Chicken Nachos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Cuisine: American
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

Wednesday, February 10, 2021

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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.