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Nachos Blanco with Roasted Jalapeno Salsa (Sunny Anderson) Recipe

Nachos Blanco with Roasted Jalapeno Salsa (Sunny Anderson) Recipe

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Nachos Blanco with Roasted Jalapeno Salsa (Sunny Anderson)

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Ingredients:

Serving

vegetable oil, for frying
10 white corn tortillas , stacked and cut into 6 equal wedges
kosher salt
3 green jalapenos, halved and seeded
2 cloves garlic
1/2 medium onion
2 tbsp olive oil
1/4 cup chopped fresh cilantro
1/2 cup chicken broth
2 tbsp fresh lime juice
kosher salt and freshly ground black pepper
1 tbsp butter
1 tbsp vegetable oil
1/4 cup chopped onion
kosher salt and freshly ground black pepper
1 tbsp flour
1 cup heavy cream
4 oz white cheddar cheese, shredded
1 rotisserie chicken , meat and skin removed from the bones and shredded

Directions:

Preheat the oven to 400 degrees F.
For the chips: In a large frying pan pour enough oil to fill it 1-inch deep, and heat it to 360 degrees F. When the oil begins to swirl add the tortilla wedges in batches and fry, flipping once until golden and a light tap sounds hollow, about 4 minutes total. Remove to a paper towel-lined plate and sprinkle each batch with a pinch of salt as they are placed on the plate. Transfer evenly to serving plates or a platter.
Meanwhile make the jalapeno salsa: On a baking sheet toss the jalapeno halves, onion, and garlic with olive oil and arrange so that garlic cloves hide under the cavities of the jalapeno halves. Season with salt and pepper, and roast in the oven until the jalapenos begin to blacken and char along with the onions, about 20 to 25 minutes. Remove from the oven and place all the ingredients, oil included, into a food processor. Add the cilantro, chicken stock, and lime juice, blend until smooth, taste and season with salt. Set aside.
For the cheese sauce: In a small saucepan on medium heat, add the butter, oil, onion, pinch salt and couple grinds pepper. Saute until the onions are tender, then add the flour and cook until it stops foaming, but does not brown, about 2 minutes. Add the heavy cream and stir until thickened, about 5 minutes. Add the cheese and stir until melted. Keep warm.
To assemble the nachos, layer the chips on a platter and scatter with the shredded chicken, drizzle cheese sauce, and finish by topping with some of the jalapeno salsa.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3051.85 Kcal (12777 kJ)
Calories from fat	1477.35 Kcal
		% Daily Value*
Total Fat	164.15g	253%
Cholesterol	104mg	35%
Sodium	2662.67mg	111%
Potassium	1352.43mg	29%
Total Carbs	358.99g	120%
Sugars	7.37g	29%
Dietary Fiber	27.73g	111%
Protein	54.26g	109%
Vitamin C	19.6mg	33%
Iron	11.3mg	63%
Calcium	1178.4mg	118%

Amount Per 100 g
Calories	433.76 Kcal (1816 kJ)
Calories from fat	209.98 Kcal
		% Daily Value*
Total Fat	23.33g	253%
Cholesterol	14.78mg	35%
Sodium	378.45mg	111%
Potassium	192.22mg	29%
Total Carbs	51.02g	120%
Sugars	1.05g	29%
Dietary Fiber	3.94g	111%
Protein	7.71g	109%
Vitamin C	2.8mg	33%
Iron	1.6mg	63%
Calcium	167.5mg	118%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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