Chicken Nachos with Avocado Cream

            1 cup shredded cooked chicken breast

            8 ounces cream cheese, softened

            1 poblano chile, roasted, peeled, seeded and diced

            3 tablespoons finely chopped red onion

            2 cloves garlic, finely chopped

            1 teaspoon cumin seed, toasted and ground

            1-1/2 cups grated Monterey Jack cheese

            Salt and freshly ground pepper to taste

            Approximately 6 dozen flat tortilla chips (2-1/2 inches wide)



Nachos:  With an electric mixer, cream together all the ingredients except the tortilla chips until well blended.  Cover and refrigerate until ready to use but bring to room temperature before assembling so the mixture is spreadable. Preheat broiler.  Evenly spread each chip with a generous amount of the mixture.  Arrange chips on a baking sheet and broil about 3 minutes away from the heat until puffed and golden.  Transfer nachos to a platter.  Serve warm.

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