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"We're going to make nachos for supper!" says Rach. She bakes tortilla chips topped with chicken tinga (Mexican spicy shredded chicken) and lots of cheese until hot and bubbly and serves the dish with a "super-fresh" avocado tomatillo salsa. "So, you basically get to eat chips for dinner," she adds. "That's ridiculous!"
Pro Tip from Rach: To make this simple meal even easier, start with rotisserie chicken.
For more popular nachos from Rach, check out her Green Chorizo Skillet Nachos and BBQ Chicken Nachos.
Ingredients
For the Salsa:
- 1 small white onion, finely chopped
- 2 large cloves garlic, finely chopped or grated
- 1 large jalapeno pepper, seeded and finely chopped
- Juice of 2 limes
- Salt
- 1 large or 2 small firm Haas avocados, halved, scooped and chopped
- 5 tomatillos, peeled, rinsed and chopped
- 5 or 6 mint leaves, finely chopped
- A handful of cilantro leaves, finely chopped
For the Nachos:
- About 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, chopped
- Salt and pepper
- 2 tablespoons chipotle paste or ground chipotle in adobo
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- Pinch of smoked cinnamon or cinnamon
- Pinch of allspice or ground cloves
- One 14-ounce can crushed or diced fire-roasted tomatoes
- ½ cup chicken bone stock
- 3 to 4 cups pulled rotisserie chicken or poached chicken
- 1 large bag thick tortilla chips
- 2 bricks of cheese: Monterey Jack, sharp yellow cheddar, pepper Jack or any mix of those
Yield
Serves: 6
Preparation
For the salsa, in a medium glass or ceramic bowl, combine onion, garlic and jalapeno with lime juice and salt and let stand 10 minutes. Add avocado, tomatillos, mint and cilantro, stir and reserve.
For the nachos, in a deep skillet, heat olive oil, 2 turns of the pan, over medium to medium-high heat. Add onions, garlic, salt and pepper and stir to soften, 3 to 4 minutes. Add chipotle, cumin, oregano, cinnamon, allspice, tomatoes and stock, then add chicken and heat through. Remove from heat.
Line a large baking sheet with foil and parchment and arrange the tortilla chips in an even layer.
Grate cheeses and arrange half on chips. Bake to melt, 2 to 3 minutes, then top with chicken tinga, add remaining cheese and melt to bubble-n-brown.
Top the tingachos with the salsa and serve off the tray.