- Fiber 6.37g
- Calories 675.54
- Sugar 6.85g
- Fat 31.59g
- Cholesterol 83.85mg
- Sat fat 10.42g
- Iron 3.24mg
- Sodium 1155.01mg
- Protein 42.69g
- Calcium 457.12mg
- Carbohydrate 55.72g
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.
