Roasted Chicken Nachos With Green Chili-Cheese Sauce Recipe

• 4 medium tomatillos, husked and rinsed (or used canned if unavailable)
• 2 jalapeños, stemmed
• ½ medium onion, peeled and quartered
• 2 garlic cloves, peeled
• 1 handful fresh cilantro leaves, coarsely chopped
• 1 lime, juiced
• 1 teaspoon toasted cumin seeds
• Kosher (coarse or margarita) salt
• ¼ cup (60 ml / ½ stick) unsalted butter
• ¼ cup (60 ml) all-purpose flour
• 2 cups (480 ml) chicken stock, at room temperature
• 4 cups (950 ml) shredded Monterey Jack cheese
• 1 bag (1 pound / 450 g) salted corn tortilla chips
• 1 ea. (3 pounds / 1350 g) whole roasted chicken, meat finely shredded, skin and bones discarded
• 1 pint (570 ml) cherry tomatoes, halved
• 2 green onions, white and green parts, chopped
• 1 jalapeño, chopped
• 2 handfuls fresh cilantro leaves, hand shredded
• 2 limes, juiced
• Kosher (coarse or margarita) salt and freshly ground black pepper
• Sour cream and guacamole, for serving

Assembly

1. Preheat the oven to 350°F (180°C).
2. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack.
3. Make 3–4 layers of the nachos, depending on the size of the platter.
4. Bake the nachos until they are all hot and gooey, about 5–10 minutes.
5. Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.