- 6
- 20 mins
- 30 mins
Ingredients
- 3 tablespoons cornstarch
- 1 1/2 cups 1% milk, divided
- 1 tablespoon olive oil, divided
- 1 yellow onion, finely chopped
- 1 large poblano chile, chopped
- 8 ounces pepper Jack cheese, shredded (about 2 cups)
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoon kosher salt, divided
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 4 cups shredded rotisserie chicken
- 1 (11-oz.) bag tortilla chips
- 1 cup drained and rinsed canned black beans
- Check 1 1/2 cups thinly shredded purple cabbage
- 1/2 cup drained fresh pico de gallo
- 1/2 cup loosely packed cilantro leaves and tender stems
Preparation
Step 1
t
Makes
They look like they’re slathered in a pile of melted cheese but that rich and gooey Directions
Whisk together the cornstarch and ¼ cup milk in a small bowl; set aside.
Heat 1 teaspoon oil in a medium saucepan over medium high. Add the onion and poblano; cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the remaining 1¼ cups of milk. Bring to a boil and cook, stirring occasionally, until slightly reduced, about 3 minutes. Whisk in the cornstarch mixture and cook, whisking constantly, until the mixture thickens, about 1 minute. Stir in the cheese, lime juice, and ½ teaspoon salt; stir until the cheese melts. Cover and keep warm.
Heat the remaining 2 teaspoons of oil in a nonstick skillet over medium high. Add the cumin, chili powder, and the remaining 1 teaspoon of salt; cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken and toss to coat. Cook until heated through, 2 to 3 minutes.
Spread the chips on a platter and top with the chicken and beans. Drizzle the nachos with the cheese mixture and top with the cabbage, pico de gallo, and cilantro. Serve immediately.