Poblano And Chicken Nachos With Queso And Raw Salsa Verde Recipes

POBLANO AND CHICKEN NACHOS WITH QUESO AND RAW SALSA VERDE

Steps:

• 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
• Heat a skillet over medium heat with olive oil, 2 turns of the pan
• Add onions, 2 cloves garlic, 1 jalapeño or 1 1/2 Serrano peppers, salt, pepper and cumin
• Stir to soften a couple of minutes then add stock or water and bring to simmer
• Add chicken and the hot sauce, reduce heat to medium-low and let liquid evaporate into chicken
• Keep chicken warm
• 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
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