Nacho's Graziella

By Roygon

Ingredients

• 1.5 Tbsp Olive Oil
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• 1 Lb Chicken Breast cut into 3 inch strips
• 2 Tsp Chilli Powder
• 0.5 Tsp Salt
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• 1 Cups thinly sliced onion
• 0.5 Tbsp Garlic
• 1 Cups Chicken Broth
• 2 Tsp fresh Lime Juice
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• 4 Tbsp Butter
• 4 Tbsp Flour
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• 2 Cups Milk
• 1 Small Can chopped Green Chillies, Drained
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• 2 Cups grated sharp yellow Cheddar
• 1/2 Tsp Salt
• 1/4 Tsp Cayenne Pepper
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• 8 to 10 Cups Tortilla Chips
• 2 Cups Shredded Monterey Jack Cheese
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• 1/4 Cup Green Onions, Finely Sliced
• Sour Cream
• Salsa
• 2 Tbsp Chopped Cllantro

Details

Servings 4

Preparation

Step 1

1) Add oil to 3 quart saucepan over MEDIUM HIGH HEAT

2) Mix Chicken with Chili Powder and Salt, add to the pan and sear for 3 minutes per side

3) Add Onions and sauté for 3 minutes

4) Add Garlic and sauté for 1 minute

5) Add Chicken Broth and bring to boil then reduce to LOW HEAT and cover and cook for about an hour

6) Smash and Stir the chicken to break it up into shredded chicken and continue to cook

7) Once it is all cooked and shredded add the lime juice and set aside

8) In Medium Sauce Pan melt the butter over MEDIUM HIGH HEAT and whisk in the flour stirring for 2-3 minutes

9) Whisk in the milk in steady stream and then add chillies and boil sauce stirring frequently until thick and bubbly

10) Add Cheese Mixture and stir until sauce is smooth

11) Arrange nachos in layers of chips, chicken, jack cheese, chips, chicken, cheese sauce and then remaining jack cheese and bake for 8 to 10 minutes at 400

12) Garnish with Green Onions and Cilantro and put salsa and sour cream on the side