These chicken nachos with tomatillo salsa can be served anytime but are also a great appetizer. We are going to use shredded cheese for these (a lot of it) and we will roast the chicken thighs and make our salsa from scratch.
I like using skin on chicken thighs for these types of recipes because the meat is juicier and more tender. I often do not use the skin even though I cook it. I find that the skin keeps the meat moist. If you absolutely do not want to take the time to roast chicken you can use rotisserie chicken instead. It will work fine!
We also make a medium spice salsa verde for these. We will use tomatillos, serranos and jalapeños for the sauce. This sauce is great for other things as well. Use it for tacos, burritos and as a dip for chips if you would like! Same as with the chicken, if you would rather not make the salsa from scratch you can use store bought. Try and make this one because it is truly delicious.
Here is another great recipe that you can serve as an appetizer or a meal shrimp ceviche
Chicken nachos with tomatillo salsa recipe –
FOR THE CHICKEN:
4 chicken thighs
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
Heat your oven to 375 F – 190 C.
Place the chicken thighs on a board, skin side up, and sprinkle with half of the garlic powder, paprika, cumin, salt and pepper. Squeeze half a lemon on the thighs and rub the skin well.
Place the chicken into an oven proof pan. Flip it and repeat, rubbing the meat side well. Flip the chicken again so that it cooks skin side up.
Roast the chicken for about 40 minutes or until completely cooked through.
Remove it from the oven and let it cool down. Slice it. You decide if you want to include the crispy skin or not.
Discard the extra fat from your pan but do not wash it. Scrape up the brown bits from the bottom, Place it on the stove and add the sliced chicken. Mix it in with the brown bits. Add about 3/4 cups of salsa verde to the pan. Mix well and simmer for 7 to 8 minutes on medium heat.
FOR THE SALSA VERDE:
2 serrano peppers
2 garlic cloves + a small one (of half a large one) for blending
1 -1 inch piece of white onion
a handful of cilantro with stems
1/8 teaspoon cumin
Salt to taste
Husk and wash the tomatillos well. Place them in a small pot and cover them with water. Add the serranos, jalapeños, garlic and onion. Simmer until the tomatillos are soft and no longer bright green. They will be a little on the brown side.
Remove the tomatillos, peppers, garlic and onion into a blender. You should not have to add any extra liquid. If you do make it a small amount. Add the additional piece of garlic, cumin, cilantro and salt and blend. Taste and adjust the salt.
FOR THE NACHOS:
1 – 6 oz. bag of shredded white Cheddar cheese
Canned beans of choice — rinsed
Chicken in salsa
1/2 cup queso fresco — crumbled
Jalapeño slices (optional)
Heat the oven to 400 F – 200 C.
Place a layer of tortilla chips in a casserole pan. Top with half of the shredded cheese. Sprinkle beans on top of the cheese. Add half of the chicken. Repeat with another layer fo chips, cheese and the rest of the chicken.
Top the chicken with the queso fresco. Drizzle some extra salsa verde on top.
Place in the oven for about 15 minutes — until all the cheeses are melted and everything is heated through.
Remove from oven and top with radishes, avocado and jalapeños. Serve with limes and sour cream on the side. Enjoy!
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