Cheesy Green Chile Chicken Nachos Recipe

Ground chicken crumbles gently combined in a tangy salsa verde sauce and served over whole grain tortilla chips with creamy jalapeno queso, roasted corn & pepper salsa and cilantro sour cream.

Cilantro Sour Cream

Step 1: Combine all the ingredients in a food processor and process until completely pureed and smooth.

Step 2: Transfer the prepared sour cream to a squeeze bottle for service.

Step 3: Hold the prepared Cilantro Sour Cream covered under refrigeration at 38°F until ready to use.

Roasted Corn & Pepper Salsa

Step 1: Combine all the ingredients, EXCEPT the lime juice & fresh chopped cilantro, in a mixing bowl and mix together until thoroughly combined.

Step 2: Transfer the seasoned vegetables to a parchment lined sheet pan.

Step 3: Roast the pan of seasoned vegetables uncovered in a preheated 500°F convection oven for 8-10 minutes.

Step 4: Cool down the pan of roasted vegetables uncovered under refrigeration at 38°F.

Step 5: Combine the roasted vegetables in a mixing bowl with the lime juice & fresh chopped cilantro.

Step 6: Hold the prepared Roasted Corn & Pepper Salsa covered under refrigeration at 38°F until ready to use.

Green Chile Chicken

Step 1: Combine all the ingredients, EXCEPT the thawed chicken crumbles, into a food processor and process until completely pureed and smooth.

Step 2: Pour the pureed sauce to a mixing bowl and mix with the thawed chicken crumbles until thoroughly combined.

Step 3: Transfer the sauced chicken crumbles into a 2" deep half-size hotel pan that has been coated in non-stick spray.

Step 4: Cover the hotel pan tightly with plastic wrap and cover again with aluminum foil.

Step 5: Bake the covered pan of chicken in a preheated 350°F convection oven for 12-14 minutes, or until the minimum internal temperature reaches 165°F.

Step 6: Hold the prepared & heated Green Chile Chicken covered in a hot box at 145°F until ready to use.