Roasted Chicken Nachos with Chipotle Cheese Sauce
With Mazola® Canola Oil
SERVING SIZE
6 to 8 Servings
TOTAL TIME
40 Minutes
SKILL LEVEL
Beginner
Ingredients:
Chipotle Cheese Sauce:
- 2 tablespoons MaSeCa® Instant Corn Masa Mix
- 1 tablespoon Chicken Flavour Bouillon
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons Mazola® Canola Oil
- 1 cup half and half OR whole milk
- 1 cup water
- 2 cups (8 ounces) shredded Mexican cheese blend
- 2 teaspoons minced, canned chipotle chiles in adobo sauce (more for spicier taste)
Pan Seared Vegetables:
- 2 tablespoons Mazola® Canola Oil
- 1-1/2 cup fresh OR thawed frozen corn
- 1 red bell pepper, seeded and diced
- 1 to 3 jalapeno peppers, seeded and diced
- 1 Can (15 ounces) black beans, drained and rinsed
Nachos:
- 1 bag (13 ounces) sturdy tortilla chips
- 3 cups pulled or bite-size diced roasted chicken
- 2 green onions, thinly sliced, diagonally
- 1/4 cup minced fresh cilantro
- 1 cup halved grape tomatoes
Instructions:
- Preheat oven to 400°F. Cover a large rimmed baking sheet with aluminum foil.
- Combine corn masa mix, bouillon powder, garlic, salt and pepper in a small bowl; set aside. Heat 2 tablespoons oil in a saucepan over low heat. Add the corn masa mixture; using a wire whisk, stir until smooth and bubbling but not browned, about 1 minute. Increase heat to medium; gradually add the half and half and water, stirring constantly.
- Continue to stir and cook for 6 to 8 minutes until mixture is smooth, thickened and gently bubbling. Remove from heat, add cheese and chipotles; stir until cheese is melted and sauce is smooth. Cover sauce and set aside.
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. When oil is hot, add corn and peppers. Cook for 1 minute with stirring. Stir and continue to cook for 1 minute. Remove from heat, stir in black beans and set aside.
- To assemble the nachos, spread the tortilla chips on the lined pan. Evenly distribute the vegetable mixture, chicken and cheese sauce over the prepared tortilla chips. Bake for 7 to 10 minutes or until chips begin to brown. Remove from oven, sprinkle with green onions, tomatoes and cilantro. Serve immediately
Recipe Tip: Try drizzling on a little salsa verde or your favourite salsa for an extra kick.
