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Friday: Sunny Anderson's PB&J Dip & Nachos That Won't Blow Your Diet

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Chicken Verde Nachos

Serves 8 servings

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INGREDIENTS
  • For the Poblano Sauce (Salsa Verde):
  • 4 large poblano peppers
  • 1 large white or yellow onion, peeled and cut into wedges
  • 4 large cloves garlic, crushed
  • 2 jalapeño peppers
  • Olive oil, for drizzling
  • 4 to 6 medium tomatillos
  • 2 tablespoons cilantro leaves
  • A drizzle agave or light honey, such as Acacia
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • Salt, to taste
  • Shredded cooked chicken
  • 1 can vegetarian refried beans (spicy or traditional), cooked with 1 cup water or stock and 1 tablespoon cumin
  • Pickled jalapeños, cilantro, sour cream with lime zest, chili powder and sliced radishes
  • Shredded mozzarella
PREPARATION

Preheat oven to 500ºF.  Lightly spray or drizzle the poblanos, onions, garlic and jalapeño peppers with olive oil and roast until peppers and tomatillos are charred and the onions are tender. Remove garlic when light golden and tender; the peppers may need turning as well.  Cool peppers in a covered bowl then peel and seed. In a food processor, combine the 3/4 of the peppers, onions, garlic and tomatillos with cilantro, honey, lime juice and salt, and pulse to chop or purée to your desired consistency. Adjust seasonings to taste.     

Layer nachos with chicken, refried beans, salsa, remaining roasted poblano slices, shredded mozzarella.

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