Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema

Ingredients

• 2 cups chicken thighs cooked (see notes)
• 1  chipotle sauce canned chopped
• 24  tortilla chips ()
• 0.5 teaspoon cumin seeds 
• 24  cilantro leaves fresh
• 6 oz monterrey jack cheese shredded
• 1 tablespoon olive oil 
• 0.5 cup onion chopped
• 0.5 teaspoon oregano dried
• 2 tablespoons tomato paste 
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• oven
• spatula

Directions

1. In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes.
2. Add cumin seeds and oregano; stir until fragrant, about 30 seconds.
3. Add chilies, tomato paste, vinegar, and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes.
4. Add chicken and stir until hot.
5. Meanwhile, arrange tortilla chips in a single layer in a 12- by 17-inch pan.
6. Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top.
7. Bake in a 450 regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 teaspoon Cilantro-Avocado Crema and garnish with a cilantro leaf.
8. Serve warm.
9. Cilantro-Avocado Crema. In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tablespoons sour cream, 1 tablespoon finely chopped fresh cilantro leaves, 2 teaspoons lime juice, and 2 teaspoons milk.
10. Add salt to taste. Makes about 1/2 cup.