Preheat oven to 400°F (200°C).
Cut chicken into small pieces about 1/2 inch (1.25 ml) square. Set aside.
Slice green onions separating the white and green. You need 1 cup (250 mL) sliced white and reserve ¼ cup (60 mL) sliced green for garnish.
Heat oil in non-stick skillet. Add diced chicken, sliced white of the onions, chili powder and oregano and sauté until lightly browned.
Finely dice the sweet yellow peppers and jalapeno. Remove the seeds from the jalapeno if you don’t want the nachos to be too hot.
Spread tortillas over a baking sheet. Top with diced yellow pepper and jalapeno, salsa verde (green tomatillo salsa), sautéed chicken and shredded mozzarella cheese. Bake in hot oven 15 minutes. Broil 2 minutes or until cheese melts and starts to brown. Don’t leave unattended as they will burn easily.
Serve hot, garnished with minced cilantro and the reserved green tops of the onions.
- Serves: 6
- Prep Time:
- Cook Time:
- 1 lb (0.5 kg) chicken breast(s), cut into bite-size pieces 1/2 inch (1.25 cm)
- 1 1/2 cup (375 mL) green onion(s), light green and white part, sliced
- 1 tbsp (15 mL) oil
- 2 tsp (10 mL) chili powder
- 1 tsp (5 mL) oregano, dried
- 2 cups (500 mL) yellow pepper(s), diced
- 1/2 jalapeño pepper, diced
- 3/4 lb (0.4 kg) tortilla chips, low-sodium
- 1 cup (250 mL) salsa verde, ready to serve
- 2 cups (500 mL) mozzarella cheese, part skim, 16.5% MF, shredded
- 1/4 cup (60 mL) cilantro, fresh, minced, for garnish
Tomatillos were a dietary staple of the Aztecs and Mayans of Mexico and were cultivated far before the tomato. The tomatillo fruits are encased in papery husks and are related to ground cherries and gooseberries.