Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema

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.

Yield: Makes 24 nachos; 8 servings

Ingredients

• 1/2  cup  chopped onion
• 1  tablespoon  olive oil
• 1/2  teaspoon  cumin seeds
• 1/2  teaspoon  dried oregano
• 1  to 2 canned chipotle chilies, chopped
• 2  tablespoons  tomato paste
• 1  tablespoon  white wine vinegar
• 2  cups  bite-size shreds skinned cooked chicken (see notes)
• 24  corn tortilla chips (2 3/4 in. wide)
• 1 1/2  cups  shredded jack cheese (6 oz.)
• Cilantro-Avocado Crema (recipe follows)
• 24  fresh cilantro leaves

Preparation

1. 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.

2. 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.

3. 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.

Cilantro-Avocado Crema. 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.

Nutritional Information

Calories:

219 (58% from fat)

Protein:

16g

Fat:

14g (sat 5.6)

Carbohydrate:

6.7g

Fiber:

0.9g

Sodium:

227mg

Cholesterol:

55mg