Ingredients with Measurements:
- 1 bag of tortilla chips
- 1 cup of cooked shredded chicken
- 1 cup of black beans, drained and rinsed
- 1 cup of shredded Monterey Jack cheese
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped green onions
- 1/4 cup of chopped jalapenos
- 1/4 cup of sour cream
- 1/4 cup of crumbled queso fresco
- 1/4 cup of chopped avocado
For the Mole Verde Sauce:
- 1/2 cup of pumpkin seeds
- 1/2 cup of sesame seeds
- 1/2 cup of chopped fresh cilantro
- 1/2 cup of chopped fresh parsley
- 1/2 cup of chopped fresh spinach
- 1/2 cup of chopped fresh epazote leaves
- 1/2 cup of chopped fresh mint leaves
- 1/2 cup of chopped fresh oregano leaves
- 1/2 cup of chopped fresh thyme leaves
- 1/2 cup of chopped fresh marjoram leaves
- 1/2 cup of chopped fresh basil leaves
- 1/2 cup of chopped fresh chives
- 1/2 cup of chopped fresh tarragon leaves
- 1/2 cup of chopped fresh dill leaves
- 1/2 cup of chopped fresh fennel leaves
- 1/2 cup of chopped fresh rosemary leaves
- 1/2 cup of chopped fresh sage leaves
- 1/2 cup of chopped fresh bay leaves
- 1/2 cup of chopped fresh lemon verbena leaves
- 1/2 cup of chopped fresh lemon balm leaves
- 1/2 cup of chopped fresh lemon thyme leaves
- 1/2 cup of chopped fresh lemon basil leaves
- 1/2 cup of chopped fresh lemon grass
- 1/2 cup of chopped fresh lemongrass
- 1/2 cup of chopped fresh kaffir lime leaves
- 1/2 cup of chopped fresh galangal root
- 1/2 cup of chopped fresh ginger root
- 1/2 cup of chopped fresh turmeric root
- 1/2 cup of chopped fresh green chilies
- 1/2 cup of chopped fresh tomatillos
- 1/2 cup of chopped fresh green tomatoes
- 1/2 cup of chopped fresh garlic
- 1/2 cup of chopped fresh shallots
- 1/2 cup of chopped fresh onion
- 1/2 cup of vegetable oil
- 1/2 cup of chicken broth
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the tortilla chips evenly on a baking sheet.
3. In a bowl, mix the cooked shredded chicken and black beans.
4. Sprinkle the chicken and bean mixture over the tortilla chips.
5. Sprinkle the shredded Monterey Jack cheese over the chicken and bean mixture.
6. Bake in the oven for 10-15 minutes or until the cheese is melted and bubbly.
7. While the nachos are baking, prepare the Mole Verde sauce.
8. In a blender or food processor, combine all the ingredients for the Mole Verde sauce.
9. Blend until smooth.
10. In a saucepan, heat the Mole Verde sauce over medium heat.
11. Add the chicken broth and stir until well combined.
12. Season with salt and pepper to taste.
13. Remove the nachos from the oven and drizzle the Mole Verde sauce over the top.
14. Sprinkle the chopped cilantro, green onions, and jalapenos over the top.
15. Dollop the sour cream over the top.
16. Sprinkle the crumbled queso fresco and chopped avocado over the top.
17. Serve immediately.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 35g
- Protein: 22g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Monterey Jack cheese.
- You can use ground beef or turkey instead of shredded chicken.
- You can use any type of beans you prefer instead of black beans.
- You can use Greek yogurt instead of sour cream.
- You can use any type of cheese you prefer instead of queso fresco.
- You can use any type of hot sauce you prefer instead of jalapenos.
Variations:
- You can add sliced black olives, diced tomatoes, or roasted corn to the nachos.
- You can use a different type of sauce, such as salsa or guacamole, instead of Mole Verde sauce.
- You can use different types of meat, such as pork or shrimp, instead of chicken.
- You can use different types of beans, such as pinto or kidney beans, instead of black beans.
Tips and tricks:
- Make sure to spread the tortilla chips evenly on the baking sheet to ensure even cooking.
- You can make the Mole Verde sauce ahead of time and store it in the refrigerator until ready to use.
- You can also make the chicken and bean mixture ahead of time and store it in the refrigerator until ready to use.
- You can use leftover rotisserie chicken instead of cooking and shredding your own chicken.
Storage instructions:
- Store any leftover nachos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the nachos, place them on a baking sheet and bake in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the nachos on a large platter and garnish with extra cilantro, green onions, and jalapenos.
Garnishes:
- Chopped cilantro, green onions, jalapenos, and avocado.
Pairings:
- Serve the nachos with a cold beer or a margarita.
Suggested side dishes:
- Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
- If the cheese is not melting properly, try broiling the nachos for a few minutes to help melt the cheese.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Store any leftover nachos in the refrigerator and consume within 3 days.
Food history:
- Mole Verde is a traditional Mexican sauce made with a variety of fresh herbs and vegetables.
Flavor profiles:
- The Mole Verde sauce is herbaceous and slightly spicy, while the nachos are cheesy and savory.
Serving suggestions:
- Serve the nachos as an appetizer or as a main dish.
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Region: Mexican