Marcus Nilsson
Hands-On Time
20 Mins
Total Time
30 Mins
Yield
6

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.

How to Make It

Step 1

Whisk together the cornstarch and ¼ cup milk in a small bowl; set aside.

Step 2

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.

Step 3

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.

Step 4

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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Ratings & Reviews

/5
Reviews
five_whole_stars