Poblano and Chicken Nachos with Queso and Raw Salsa Verde
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 large cloves garlic, finely chopped, divided
- 2 large jalapeño peppers or 3 serrano peppers, seeded and finely chopped, divided
- Salt and pepper
- 1 teaspoon cumin
- 1 cup chicken stock or water
- Cayenne pepper sauce, such as Frank’s Red Hot, to taste
- 1 rotisserie chicken, bones and skin removed and meat pulled or chopped
- 5 large tomatillos, rinsed and finely chopped
- 1/2 small red onion, finely chopped
- A handful cilantro tops, finely chopped
- Juice of 1 lime
- 1 bag yellow or white corn tortilla chips (I use Que Paso brand)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 1/2 cups (8 ounce brick) shredded pepper jack cheese
- 1 1/2 cup (8 ounce brick) shredded yellow cheddar cheese
- 2 cups thinly shredded red or white cabbage, to serve
- Pickled jalapeño pepper rings, to serve
Preparation
Char poblanos under the broiler or over an open flame on a gas burner until skins blacken and bubble. Let cool in covered bowl then peel, seed and thinly slice; reserve.
Preheat oven to 350°F.
Combine remaining garlic and jalapeño or Serrano with tomatillos, red onion, cilantro, salt and pepper, dress with lime juice and reserve.
Warm chips in oven to and lightly toast, about 5 minutes.
Heat a saucepot or another skillet over medium heat and melt butter. Whisk in flour, season with salt and pepper then whisk in milk to thicken. Add cheeses and stir in a figure-eight motion with spoon to melt.
To serve, top chips with queso sauce, chicken, poblanos, cabbage, tomatillo salsa and jalapeño rings.
MORE:
Huevos Rancheros Nachos
Pulled Chicken and Black Bean Nacho Casserole
Blue Chilaquiles Verde with Eggs