Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema

Gluten Free
Health score
5%
Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema
45 min.
8
220kcal

Suggestions


Are you ready to elevate your nacho game? Our Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema are not just a treat for the taste buds; they are a delightful fusion of flavors that will leave your guests craving more. Perfect for lunch, dinner, or any gathering, these gluten-free nachos are a crowd-pleaser that combines the smoky heat of chipotle chilies with tender, shredded chicken, all topped with gooey jack cheese.

Imagine the aroma of sautéed onions and spices wafting through your kitchen as you prepare this dish. The vibrant colors of the tortilla chips, the rich chicken mixture, and the fresh cilantro create a feast for the eyes as well as the palate. Each bite is a harmonious blend of textures and flavors, from the crunch of the chips to the creamy, zesty cilantro-avocado crema that adds a refreshing finish.

In just 45 minutes, you can whip up this delicious main course that serves eight, making it ideal for family dinners or casual get-togethers with friends. With only 220 calories per serving, you can indulge without the guilt. So gather your ingredients, fire up the oven, and get ready to impress with these irresistible nachos that are sure to become a staple in your recipe repertoire!

Ingredients

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

Nutrition Facts

Calories220kcal
Protein32.27%
Fat51.54%
Carbs16.19%

Properties

Glycemic Index
17.63
Glycemic Load
0.53
Inflammation Score
-6
Nutrition Score
10.276521812315%

Flavonoids

Isorhamnetin
0.5mg
Kaempferol
0.06mg
Quercetin
5.2mg

Nutrients percent of daily need

Calories:220.34kcal
11.02%
Fat:12.62g
19.41%
Saturated Fat:5.19g
32.44%
Carbohydrates:8.92g
2.97%
Net Carbohydrates:7.61g
2.77%
Sugar:1.51g
1.68%
Cholesterol:75.11mg
25.04%
Sodium:245.67mg
10.68%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.77g
35.54%
Selenium:17.17µg
24.53%
Vitamin K:25.06µg
23.87%
Phosphorus:235.32mg
23.53%
Calcium:184.53mg
18.45%
Vitamin B3:3.61mg
18.06%
Vitamin B6:0.33mg
16.38%
Vitamin A:647.76IU
12.96%
Vitamin B2:0.21mg
12.56%
Zinc:1.74mg
11.62%
Vitamin B12:0.56µg
9.25%
Vitamin B5:0.91mg
9.14%
Magnesium:32.01mg
8%
Potassium:269.49mg
7.7%
Vitamin E:1.08mg
7.22%
Iron:1.16mg
6.43%
Vitamin B1:0.08mg
5.4%
Fiber:1.3g
5.22%
Copper:0.08mg
4.14%
Vitamin C:3.26mg
3.95%
Manganese:0.07mg
3.68%
Folate:13.68µg
3.42%
Source:My Recipes