Gina: This appetizerāa Neely SeƱoritasā Night favoriteācouldnāt be easier to prepare (or more satisfying to eat). I use the meat from a store-bought roasted chicken, and combine it with tortilla chips and a homemade version of that molten guilty pleasure, cheese dip made from processed cheese (hola, Velveeta!). I also add Southwestern flavors, like green onions, pickled jalapeƱos, and cilantro, and a Neely finish, Barbecue Pico de Gallo, which gets its sweet, tangy undertone from our sauce (and comes together in minutes in the food processor). Chicken nachos are a great appetizer, especially when thereās a game on television, but they also make a fun end-of-week dinner with a couple of cold beers. So, whether the occasion is SeƱoritasā Night (put on the salsa music, girl) or game day, these nachos are always a hit.
Look for canned green chiles that are āfire-roasted,ā as they have the most flavor.
Recipe information
Yield
serves 6
Ingredients
Green-Chile Queso
Nachos
Barbecue Pico de Gallo
Preparation
Step 1
Using your hands, pull the meat from the chicken, discarding the skin and bones. Use a fork to shred the meat. Transfer the chicken meat to a mixing bowl, season with salt and pepper, and toss to combine.
Step 2
Melt the butter in a large skillet over medium-low heat. When the butter starts to sizzle, add the onion, bell pepper, serrano chiles, and garlic, and cook, stirring, for 3 to 4 minutes, until the vegetables are tender. Add the tomatoes and chopped green chiles, and cook for 2 more minutes. Add the cubed cheese, and stir until melted; cover to keep warm.
Step 3
Preheat the oven to 400Ā°F.
Step 4
Spread the tortilla chips on a baking sheet or in a large, shallow casserole dish. Top the chips with the chicken, the warm queso, and then the scallions and jalapeƱos. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with cilantro, and serve with the Barbecue Pico de Gallo on the side.
Barbecue Pico de Gallo
Step 5
Combine all the ingredients in the bowl of a food processor, and pulse until the salsa is of uniform consistency but still slightly chunky. Transfer to a serving bowl.
