Roasted Chicken Nachos With Green Chili-Cheese Sauce

Instructions

Boil a pot of water and simmer the tomatillos, the 2 stemmed jalapeños, the onion and the garlic for 10 to 15 minutes, until the tomatillos are soft. Drain and let cool slightly. If you are using canned tomatillos, adjust the simmering to suit.

Put the simmered vegetables in a blender with the first measure of cilantro, the juice of 1 lime and the cumin. Blend briefly, add about ¼ cup of water, and process to a coarse puree. Season with a generous pinch of salt to make about 2 cups of salsa verde.

Melt the butter in a heavy saucepan over medium-low heat. When the foam subsides, sprinkle in the flour and stir constantly with a whisk or wooden spoon so no lumps form. Cook for 2 to 3 minutes, without letting it brown, until the raw flour smell is gone.

Whisk in the chicken stock a little at a time and simmer for 8 minutes, until thickened. Stir in 2 cups of the Monterey Jack until fully melted, then add the salsa verde and take the pan off the heat.

Toss the cherry tomatoes, green onions, chopped jalapeño, the second measure of cilantro and the juice of 2 limes in a bowl. Season with salt and pepper and set aside.

Heat the oven to 350°F (180°C). On a very large oven-proof platter, spread a few handfuls of chips, then add some shredded chicken, a coating of the cheese sauce and a sprinkle of the remaining Jack.

Repeat to build 3 or 4 layers, depending on the size of the platter. Bake for about 5 to 10 minutes, until everything is hot and melted.

Spoon the fresh tomato salsa over the top and serve right away with sour cream and guacamole on the side.