1. Bring a pot of water to boil. 2. Add the tomatillos, jalapenos, onion and garlic. Simmer for 15 minutes, until the tomatillos are soft. 3. Drain, cool slightly and put them in a blender. 4. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in 1/4 cup of water and process to a coarse puree, season with salt. 5. You should have about 2 cups of this salsa verde. Put to one side. 6. Make a roux by melting the butter over med-low heat in a thick bottomed saucepan. Sprinkle in the flour, stirring constantly to prevent lumps. Cook for 2 minutes, then gradually whisk in the chicken stock and simmer for 5 minutes to thicken. 7. Fold in 2 cups of the shredded Jack cheese, and mix until melted into the sauce. 8. Stir in the prepared salsa verde until incorporated and remove from the heat. 9. Make the salsa by combining the cherry tomatoes, onions, jalapeno, cilantro and lime juice in a bowl; season with salt and pepper, tossing to combine. 10. To build these awesome nachos: Preheat oven to 350°. 11. Get a 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 jack cheese. 12. Make 3 or 4 layers of the nachos. 13. Bake until they are all hot and gooey, about 5 to 10 minutes. 14. Spoon the salsa over the top of the nachos, and serve with sour cream and guacamole. ---------------------------------------------------------------------------
Nutrition
Ingredients
