Ingredients

The following ingredients have 6 Servings
  • 1 poblano chile
  • 2 jalapeños, seeded, stemmed, and cut in half lengthwise
  • 1/2 pound tomatillos, husked
  • 3 cloves garlic
  • 1/8 medium yellow onion
  • 1/2 cup cilantro
  • 1/4 teaspoon ground cumin
  • Salt
  • 2 cups shredded cooked chicken
  • 1/4 cup sour cream
  • 1/4 teaspoon ground cumin
  • 1 teaspoon lime juice
  • Salt
  • 8 corn tortillas or 32 intact tortilla chips
  • Oil for frying
  • 1 cup sour cream
  • 2 cups 8 ounces shredded Monterey Jack cheese
  • 32 sliced pickled jalapeños
  • Cilantro, for garnishing

Instruction

  • To make the poblano salsa verde, place the poblano under the broiler until blackened, about 5 minutes per side. Place the poblano in a paper sack or plastic food-storage bag, close it tight and let it steam for 20 minutes. Peel the chile by gently rubbing off the skin then remove the seeds. Place the poblano in a blender.
  • Meanwhile, place the jalapeños, tomatillos, garlic, and onion in a pot. Cover with water, bring to a boil, and then turn down the heat and simmer uncovered for 10 minutes or until all the vegetables are soft. Transfer the vegetables to the blender along with 1/2 cup of the cooking water. Add the cilantro and cumin to the blender and blend until smooth. Add salt to taste.
  • Toss the chicken with 1/4 cup of the salsa along with 1/4 cup of sour cream, cumin, and lime juice. Save the rest of the salsa for serving. Taste and adjust seasonings, adding salt to taste if needed.
  • Preheat the oven to 375°F. Cut the tortillas into quarters. Pour enough oil in a heavy skillet to come up 1/2 inch up the sides and heat to 350°F. If you don’t have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying. In batches, fry the quartered tortillas for 1 minute, turning once or until golden brown, and then remove. Drain on a paper towel and sprinkle lightly with salt. (If using pre-made chips, you can skip this step.)
  • Place the chips close together but not overlapping on a baking sheet, and top each with 1/2 tablespoon of sour cream, 1 tablespoon chicken, and 2 tablespoons Monterey Jack cheese. Bake in the oven for 5 minutes or until the cheese is melted. After removing the nachos from the oven, top each with 1 jalapeño slice and cilantro, if you like. Serve warm with salsa on the side.