Roasted Chicken Nachos With Green Chili-Cheese Sauce

Ingredients

• 1 pint cherry tomatoes halved
• 2 cups chicken stock see at room temperature
• 2 handfuls cilantro leaves fresh shredded
• 1 pound tortilla chips salted
• 8 servings cream and guacamole sour for serving
• 1 teaspoon cumin seeds toasted
• 0.3 cup flour all-purpose
• 1 handful cilantro leaves fresh coarsely chopped
• 2  garlic clove peeled
• 2  green onions chopped
• 4 cups jack cheese shredded
• 1  jalapeño chopped
• 2  jalapeños stemmed
• 1  juice of lime juiced
• 2  juice of lime juiced
• 8 servings kosher salt 
• 8 servings kosher salt and pepper black freshly ground
• 0.5 medium onion peeled quartered
• 3 pound roasted chicken shredded whole finely
• 4 medium tomatillos husked rinsed
• 0.3 cup butter unsalted ()

Equipment

• bowl
• sauce pan
• oven
• whisk
• pot
• blender
• wooden spoon

Directions

1. Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft.
2. Drain and cool slightly, then put them in a blender.
3. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this salsa verde.
4. Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.
5. Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.
6. To build these awesome nachos: Preheat the oven to 350 degrees F. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack. Make 3 or 4 layers of the nachos, depending on the size of the platter.
7. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.
8. Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.