They look like they’re slathered in a pile of melted cheese but that rich and gooey sauce you see is actually made with low-fat milk. The queso is simmered with onions and poblanos to add some heat, then Pepper Jack cheese and lime juice are stirred in right at the end. One of our favorite parts about these nachos is that you don’t need to bake them (because the cheese is already melted). You also don’t need to cook through the chicken, because the recipe starts with a rotisserie that gets shredded and briefly sautéed with spices. The dish is finished with crunchy nutrient-dense veggies: shredded cabbage, pico de gallo, and cilantro.
3 tablespoons cornstarch
1½ cups 1% milk, divided
1 tablespoon olive oil, divided
1 yellow onion, finely chopped
1 large poblano chile, chopped
8 ounces pepper Jack cheese, shredded (about 2 cups)
1 tablespoon fresh lime juice
1½ teaspoon kosher salt, divided
1 teaspoon chili powder
1 teaspoon ground cumin
4 cups shredded rotisserie chicken
1 (11-oz.) bag tortilla chips
1 cup drained and rinsed canned black beans
1½ cups thinly shredded purple cabbage
½ cup drained fresh pico de gallo
½ cup loosely packed cilantro leaves and tender stems
Sat fat 10.42g
How to Make It
Whisk together the cornstarch and ¼ cup milk in a small bowl; set aside.
Heat 1 teaspoon oil in a medium saucepan over medium high. Add the onion and poblano; cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the remaining 1¼ cups of milk. Bring to a boil and cook, stirring occasionally, until slightly reduced, about 3 minutes. Whisk in the cornstarch mixture and cook, whisking constantly, until the mixture thickens, about 1 minute. Stir in the cheese, lime juice, and ½ teaspoon salt; stir until the cheese melts. Cover and keep warm.
Heat the remaining 2 teaspoons of oil in a nonstick skillet over medium high. Add the cumin, chili powder, and the remaining 1 teaspoon of salt; cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken and toss to coat. Cook until heated through, 2 to 3 minutes.
Spread the chips on a platter and top with the chicken and beans. Drizzle the nachos with the cheese mixture and top with the cabbage, pico de gallo, and cilantro. Serve immediately.
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