Name: Plantain Chip Nachos with Spicy Chicken
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: 2 tablespoons vegetable oil; 1 white onion, diced; Kosher salt and freshly ground pepper; 1 serrano chile pepper (1/2 minced, 1/2 sliced); 1 teaspoon chipotle chile powder; Grated zest of 1 lime, plus the juice of 2 limes; 1 cup low-sodium chicken broth; 1 rotisserie chicken, skin removed and meat shredded (about 4 cups); 1/2 mango, diced; 1 beefsteak tomato, diced; 1 cup chopped fresh cilantro; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 1/2 cups whole milk, warmed; 1 8-ounce bag shredded Mexican cheese blend; 3 5-ounce bags plantain chips; 1 8-ounce container guacamole

Directions

Make the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add all but 1/2 cup onion, season with 1/2 teaspoon each salt and pepper and cook, stirring, until translucent, 5 minutes. Stir in the minced serrano, chile powder and zest and juice of 1 lime; stir 30 seconds. Stir in the chicken broth and chicken and bring to a simmer. Reduce the heat to medium low and cook until thickened, about 8 minutes.
Meanwhile, make the mango salsa: Combine the mango, sliced serrano, reserved 1/2 cup diced onion, the tomato, cilantro, the juice of the remaining lime and 1/2 teaspoon salt in a medium bowl.
Make the cheese sauce: Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and cook until foaming, about 2 minutes. Whisk in the milk and bring to a simmer, then reduce the heat to medium low and cook, stirring, until thickened, about 4 minutes. Remove from the heat and stir in the cheese until smooth.
Reheat the chicken mixture, if necessary. Arrange the plantain chips on a platter. Top with half of the cheese sauce, the chicken, remaining cheese sauce, guacamole and mango salsa.

Photograph by Ralph Smith

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Plantain Chip Nachos with Spicy Chicken

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