In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot.
Meanwhile, arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top.
Bake in a 450° regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 teaspoon Cilantro-Avocado Crema and garnish with a cilantro leaf. Serve warm.
In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tablespoons sour cream, 1 tablespoon finely chopped fresh cilantro leaves, 2 teaspoons lime juice, and 2 teaspoons milk. Add salt to taste. Makes about 1/2 cup.
Notes: Purchase a roast chicken from a deli; a 2-pound bird produces about 3 cups shredded meat. You can make the chicken-chipotle mixture (step 1) up to 2 days ahead; cool, cover, and chill. Use cold; bake nachos in a 425° oven for 6 to 8 minutes. You can make the crema up to 2 hours ahead; cover and chill.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (237g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 496 (71%)|
|Amt Per Serving||% DV|
|Total Fat 55.1g||74 %|
|Saturated Fat 32.8g||164 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 150.9mg||46 %|
|Sodium 943mg||33 %|
|Potassium 496.2mg||13 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 6.5g|
|Protein 43.1g||62 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 700
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