Recipes from the Grapevine Cottage

Recipes --> Appetizers --> Roast Chicken Chipotle Nachos with Cilantro Avocado Cream

Roast Chicken Chipotle Nachos with Cilantro Avocado Cream

This is a delicious party appetizer that also made a great Sunday football lunch.

Makes 24 Nachos - Serves 8 as an appetizer

Start by purchasing a two-pound deli rotisserie chicken. Then you just remove the skin and pick off the meat and you are ready to go with already-prepared chicken.

2 cups shredded chicken
1 tablespoon olive oil
1/2 cup onion
1/2 teaspoon cumin seeds
1/2 teaspoon dried oregano
1 or 2 canned chipotle chilies, chopped
2 tablespoons tomato paste
1 tablespoon white vinegar
24 large tortilla chips (we also tried using flat tostada shells broken in four pieces)
1 1/2 cups shredded jack cheese
24 cilantro leaves

In a 3 quart pan over medium heat, brown onion in olive oil, add cumin seeds and oregano and stir. Add chilies, tomato paste, vinegar and 1/2 cup water and bring to a boil. Simmer for about five minutes, add the chicken and stir until hot.

Arrange tortilla chips on a cookie sheet and sprinkle each chip with cheese then spoon about a tablespoon of the chicken mixture on each chip. Bake in a 450 degree oven for about 3 minutes. Transfer to a platter and top each chip with a teaspoon of the cilantro avocado cream and garnish with a cilantro leaf. Serve warm.

Cilantro Avocado Cream

1/3 cup ripe avocado, diced
2 tablespoons sour cream
1 tablespoon chopped cilantro leaves
2 teaspoons lime juice
2 teaspoons milk
salt to taste

Mash the avocado to a paste using a fork, then combine with the other ingredients and mix well.