How To Make Chicken Tinga Nachos By Rachael

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more economical.

chipotle peppers

💰Cheaper: smoked paprika

Smoked paprika provides a similar smoky flavor at a lower cost.

Toast tortilla chips in the oven to keep them extra crisp before topping.

Grate pepper jack cheese and prepare another cheese for the nachos.

Chop charred, peeled poblanos and green onion.

Start the tinga sauce by rinsing tomatillos and chopping them up.

In a skillet, combine chopped tomatillos, a big onion, salt, pepper, and a little olive or canola oil, and cook until softened.

Add grated garlic, a bay leaf, cider vinegar, and brown sugar to the skillet.

Stir in Worcestershire sauce and Mexican oregano.

Add 3-4 tablespoons of pureed chipotle in adobo and one can of fire roasted diced tomatoes to the mixture.

Pour in a splash of bone broth and mix in the meat from the rotisserie chicken.

Let the mixture cook down and thicken, then add a splash of lime juice.

Layer the nachos with double cheese to prevent sogginess, then return to the oven.

Scatter chopped scallions and pickled jalapenos over the nachos.

Drizzle crema or sour cream over the top of the nachos.

Cooking Techniques

Equipment Needed

Spice Level: