Chicken In Queso Nachos Are the Perfect End to a Fun Day in the Sun
"Nachos for dinner! Or if you're a purist, you can stuff everything into taco shells...."
INGREDIENTS
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2 tbsp. butter
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1 tbsp. olive oil
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1 small onion, finely chopped
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2 large cloves garlic, finely chopped
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Salt and pepper
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About 1/2 cup chicken stock
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1 tsp. honey or agave syrup
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1 cup Mexican crema or sour cream
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1 cup shredded Monterey Jack or pepper Jack
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1 can (4 oz.) green chiles, drained
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About 3 cups shredded, chopped rotisserie chicken
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1 bag (13 oz.) tortilla chips or 8 large flat-bottom hard taco shells
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2 tomatoes on the vine or 4 plum tomatoes, seeded and chopped
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1 ear corn, shucked and cooked in a hot cast-iron pan until blistered; or 3/4 cup frozen fire-roasted corn kernels, thawed
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2 scallions, finely chopped
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1 jalapeño chile, seeded and finely chopped
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1/2 small red or white onion, finely chopped
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1 lime, juiced (about 2 tbsp.)
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1 tsp. ground cumin
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1 tsp. Frank’s RedHot or other hot sauce, or more to taste
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A handful of fresh cilantro leaves, chopped
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Salt
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Chopped lettuce (iceberg or Little Gem) and pickled jalapeño slices, for topping
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