Chicken Suizas Nachos

Name: Chicken Suizas Nachos
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1 large poblano pepper; 1 tbsp. olive oil; 1/2 c. prepared salsa verde; 2 tbsp. sour cream; 2 1/2 c. fresh cilantro, divided; 2 1/2 c. shredded white-meat rotisserie chicken (from 1 chicken); 6 oz. tortilla chips (about 7 cups); 8 oz. Muenster cheese, coarsely grated (about 2 cups); 1/4 small white onion, finely chopped; 4 small radishes, thinly sliced

By The Good Housekeeping Test KitchenPublished: Nov 12, 2019

Jump to recipe

Mike Garten

Yields:

6 serving(s)

Total Time:

35 mins

Our secret to a perfect plate of nachos is to toss all of the ingredients instead of layering, for the best ratio of toppings to chips.

Advertisement - Continue Reading Below

Ingredients

1
large poblano pepper
1 Tbsp.
olive oil
1/2 cup
prepared salsa verde
2 Tbsp.
sour cream
2 1/2 cups
fresh cilantro, divided
2 1/2 cups
shredded white-meat rotisserie chicken (from 1 chicken)
6 oz.
tortilla chips (about 7 cups)
8 oz.
Muenster cheese, coarsely grated (about 2 cups)
1/4
small white onion, finely chopped
4
small radishes, thinly sliced

Directions

1. Step 1Heat broiler. On large rimmed baking sheet, toss poblano with oil and broil until blackened and charred, about 15 minutes. Remove from oven and let cool. Use paper towel to remove skin, then cut pepper into ¼-inch pieces.
2. Step 2Reduce oven to 450°F. In blender, puree salsa verde, sour cream, and 2 cups cilantro until smooth. Toss with chicken to coat.
3. Step 3On same baking sheet, toss chicken with chips, half of cheese, and chopped poblano.
4. Step 4Sprinkle remaining cheese on top and bake until cheese has melted and chicken is heated through, 6 to 7 minutes.
5. Step 5Chop remaining ½ cup cilantro and toss with onion. Scatter onion mixture and radishes over nachos just before serving.