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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a pot of water to boil. | 2. Add the tomatillos, jalapenos, onion and garlic. Simmer for 15 minutes, until the tomatillos are soft. | 3. Drain, cool slightly and put them in a blender. | 4. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in 1/4 cup of water and process to a coarse puree, season with salt. | 5. You should have about 2 cups of this salsa verde. Put to one side. | 6. Make a roux by melting the butter over med-low heat in a thick bottomed saucepan. Sprinkle in the flour, stirring constantly to prevent lumps. Cook for 2 minutes, then gradually whisk in the chicken stock and simmer for 5 minutes to thicken. | 7. Fold in 2 cups of the shredded Jack cheese, and mix until melted into the sauce. | 8. Stir in the prepared salsa verde until incorporated and remove from the heat. | 9. Make the salsa by combining the cherry tomatoes, onions, jalapeno, cilantro and lime juice in a bowl; season with salt and pepper, tossing to combine. | 10. To build these awesome nachos: Preheat oven to 350°. | 11. Get a 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 jack cheese. | 12. Make 3 or 4 layers of the nachos. | 13. Bake until they are all hot and gooey, about 5 to 10 minutes. | 14. Spoon the salsa over the top of the nachos, and serve with sour cream and guacamole. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomatillo	4		husked	580.5989	105.9593	17.418	18.5066
jalapeno	2			3.2625	0.7312	0.1024	0.0416
onion	1/2		quartered	32.0	7.472	0.88	0.08
garlic clove	2			-	-	-	-
cilantro leaf	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
lime juice	1			3.7812	1.2735	0.0635	0.0106
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
purpose flour	1/4	cup		-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
monterey jack cheese	4	cups	shredded	-	-	-	-
corn tortilla chip	1			-	-	-	-
chicken	1		roasted cooked skinned shredded	-	-	-	-
cherry tomato	1	pint		-	-	-	-
green onion	2		chopped	38.34	8.1508	1.3774	0.6674
jalapeno	1		chopped	3.2625	0.7312	0.1024	0.0416
cilantro leaf	1	cup	chopped	1.84	0.2936	0.1704	0.0416
lime juice	2			3.7812	1.2735	0.0635	0.0106
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.