Notes: purchase a roast chicken from a 
deli: a 2 lb. bird makes about 3 cups
of shredded meat, you can make the 
chicken-chipolte mixture ( step 1 up 
to 2 days ahead, cool, cover and chill) 
Use cold; you can make the crema up to 2
hours ahead: cover and chill.
Makes 24 nachos or 8 servings  
(we doubled the recipe for 14 people)

1/2 C chopped onion
1T olive oil
1/2 t cumin seeds
1/2 t dried oregano
1-2 canned chipolte chilies, chopped
2T tomatoe paste
1T white wine vinegar (we used red)
2C shredded chicken (see notes)
24 corn tortilla chips (2 3/4")
1 1/2 cups shredded jack cheese 6oz


1. In a 2 1/2- 3 qt. pan over med heat
frequently stir onion inoliveoil until
onion begins to brown. Add cumin seeds and 
oregano ; stir until fragrant, about 30 sec. 
Add chilies, tom paste, vinegar, and 1/2 C 
water; bring to a boil then reduce heat, 
gently stirring often to blend flavors 5min. 
Add chicken, stir till hot.


2. Crema: 

1/3 C finely diced firm ripe avocado
2T sour cream
T finely chopped fresh cilantro leaves
2t lime juice
2T milk (we used soy)
salt to taste

in small bowl mix all ingredients for crema, 
chill.

3. heat oven to 450, arrange tortilla chips 
on a 12 x 17" pan. sprinkle sheese on each and 
spoon out about 1T+ chicken mixture on top, Heat 
for 3 minutes or until cheese bubbles,  transfer 
to a platter then top with 1t of the crema and 
garnish with a cilantro leaf, serve warm.