Sour cream chicken nachos with poblano salsa verde
INGREDIENTS
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For the poblano salsa verde:
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1 poblano chile
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2 jalapeños, seeded, stemmed, and cut in half lengthwise
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1/2 pound tomatillos, husked
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3 cloves garlic
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1/8 medium yellow onion
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1/2 cup cilantro
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1/4 teaspoon ground cumin
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Salt
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For the chicken:
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2 cups shredded cooked chicken
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1/4 cup sour cream
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1/4 teaspoon ground cumin
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1 teaspoon lime juice
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Salt
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For the nachos:
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8 corn tortillas or 32 intact tortilla chips
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Oil for frying
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1 cup sour cream
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2 cups (8 ounces) shredded Monterey Jack cheese
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32 sliced pickled jalapeños
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Cilantro, for garnishing
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