Roasted Chicken Nachos with Chipotle Cheese Sauce Recipe
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Servings Prep Time
6 to 8appetizer servings 0:25minutes
Cook Time
0:15minutes
Servings Prep Time
6 to 8appetizer servings 0:25minutes
Cook Time
0:15minutes
Ingredients
Instructions
  1. Step 1) Preheat oven to 400°F. Cover a large rimmed baking sheet with aluminum foil.
  2. Step 2) Combine corn masa mix, bouillon powder, garlic, salt and pepper in a small bowl; set aside. Heat 2 tablespoons oil in a saucepan over low heat. Add the corn masa mixture; using a wire whisk, stir until smooth and bubbling but not browned, about 1 minute. Increase heat to medium; gradually add the half and half and water, stirring constantly.
  3. Step 3) Continue to stir and cook for 6 to 8 minutes until mixture is smooth, thickened and gently bubbling. Remove from heat, add cheese and chipotles; stir until cheese is melted and sauce is smooth. Cover sauce and set aside.
  4. Step 4) Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. When oil is hot, add corn and peppers. Cook for 1 minute with stirring. Stir and continue to cook for 1 minute. Remove from heat, stir in black beans and set aside.
  5. Step 5) To assemble the nachos, spread the tortilla chips on the lined pan. Evenly distribute the vegetable mixture, chicken and cheese sauce over the prepared tortilla chips. Bake for 7 to 10 minutes or until chips begin to brown. Remove from oven, sprinkle with green onions, tomatoes and cilantro. Serve immediately
  6. Recipe tip: Try drizzling on a little salsa verde or your favorite salsa for an extra kick.