Chicken Nachos with Green Chile Queso and Barbecue Pico

Name: Chicken Nachos with Green Chile Queso and Barbecue Pico
Yield: serves 6
Ingredients: 1 roasted or barbecued chicken; Kosher salt; Freshly ground black pepper; 2 tablespoons butter; 1 small onion, minced; 1 small red bell pepper, finely chopped; 1 or 2 serrano chiles, seeded and finely chopped; 1 garlic clove, minced; 2 medium tomatoes, diced (or one 14.5-ounce can diced tomatoes, drained); One 4-ounce can chopped green chiles (see note); 1 pound processed American cheese (such as Velveeta), cubed; One 16-ounce bag tortilla chips; 1 bunch scallions, thinly sliced; 1/2 cup sliced pickled jalapeños; 2 tablespoons chopped fresh cilantro leaves, for garnish; 1 cup Barbecue Pico de Gallo (recipe follows), for serving; One 14.5-ounce can diced tomatoes, with juice; 1/2 cup Neely’s Barbecue Sauce (page 25); 1/4 cup chopped yellow onion; 1/3 cup chopped fresh cilantro leaves; 2 teaspoons fresh lime juice; 1 garlic clove, minced; 1 tablespoon hot sauce; 1/4 teaspoon salt; (makes 2 generous cups)

December 9, 2011

Gina: This appetizer—a Neely Señoritas’ Night favorite—couldn’t be easier to prepare (or more satisfying to eat). I use the meat from a store-bought roasted chicken, and combine it with tortilla chips and a homemade version of that molten guilty pleasure, cheese dip made from processed cheese (hola, Velveeta!). I also add Southwestern flavors, like green onions, pickled jalapeños, and cilantro, and a Neely finish, Barbecue Pico de Gallo, which gets its sweet, tangy undertone from our sauce (and comes together in minutes in the food processor). Chicken nachos are a great appetizer, especially when there’s a game on television, but they also make a fun end-of-week dinner with a couple of cold beers. So, whether the occasion is Señoritas’ Night (put on the salsa music, girl) or game day, these nachos are always a hit.

Cooks' Note

Look for canned green chiles that are “fire-roasted,” as they have the most flavor.

Recipe notes

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