Ingredients with Measurements:
- 1 bag of tortilla chips
- 2 cups of shredded cooked chicken
- 1 cup of crumbled queso fresco
- 1/2 cup of chopped cilantro
- 1/4 cup of chopped white onion
- 1/4 cup of sliced jalapeños
- 1/4 cup of sour cream
- 1/4 cup of sliced black olives
- 1/4 cup of chopped tomatoes
For the Mole Blanco Sauce:
- 1/2 cup of vegetable oil
- 1/2 cup of all-purpose flour
- 2 cups of chicken broth
- 1 cup of milk
- 1/2 cup of chopped white onion
- 3 garlic cloves, minced
- 1/4 cup of chopped cilantro
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Special equipment needed:
- Blender or food processor
- Large skillet or saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the flour and whisk until smooth. Cook for 2-3 minutes, stirring constantly, until the mixture turns golden brown.
3. Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps. Add the chopped onion, minced garlic, cilantro, cumin, oregano, salt, and black pepper. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
4. In a blender or food processor, puree the sauce until smooth. Set aside.
5. Arrange the tortilla chips in a single layer on a large baking sheet. Sprinkle the shredded chicken and crumbled queso fresco over the chips.
6. Pour the mole blanco sauce over the chips and chicken, making sure to cover them evenly.
7. Bake the nachos in the preheated oven for 10-15 minutes, until the cheese is melted and the sauce is bubbly.
8. Remove the nachos from the oven and sprinkle the chopped cilantro, sliced onion, jalapeños, sour cream, black olives, and chopped tomatoes over the top.
9. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 540
Fat: 38g
Carbohydrates: 30g
Protein: 22g
Sodium: 1050mg
Sugar: 5g
Fiber: 3g
Substitutions for ingredients:
- You can use cooked ground beef or pork instead of chicken.
- You can use shredded cheddar or Monterey Jack cheese instead of queso fresco.
- You can use chopped green onions instead of white onions.
- You can use sliced pickled jalapeños instead of fresh jalapeños.
- You can use chopped avocado instead of sour cream.
- You can use sliced green olives instead of black olives.
Variations:
- You can add black beans or refried beans to the nachos.
- You can add sliced bell peppers or roasted poblano peppers to the nachos.
- You can use corn tortilla chips instead of regular tortilla chips.
- You can add a layer of guacamole or salsa to the nachos.
Tips and tricks:
- Make sure to spread the sauce evenly over the nachos to prevent any dry spots.
- You can make the mole blanco sauce ahead of time and store it in the refrigerator for up to 3 days.
- You can also freeze the sauce for up to 3 months.
- You can use leftover rotisserie chicken or grilled chicken for this recipe.
- You can customize the toppings to your liking.
Storage instructions:
Leftover nachos can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the nachos, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the nachos on a large platter or individual plates. Garnish with fresh cilantro and sliced jalapeños.
Garnishes:
Fresh cilantro, sliced jalapeños, chopped tomatoes, sliced black olives, chopped white onions, sour cream.
Pairings:
Serve the nachos with a cold beer or margarita.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or milk to thin it out.
- If the sauce is too thin, cook it for a few more minutes to thicken it up.
- If the nachos are too dry, add more sauce or cheese.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Mole blanco is a white sauce made with flour, chicken broth, and milk. It is a popular sauce in Mexican cuisine and is often used in dishes such as enchiladas and tamales.
Flavor profiles:
The mole blanco sauce is creamy, savory, and slightly spicy. The tortilla chips add a crispy texture, while the shredded chicken and queso fresco provide a rich and cheesy flavor.
Serving suggestions:
Serve the nachos as an appetizer or a main dish for a casual dinner party or game day gathering.
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Region: Mexican