Baked Chicken Nachos with Tomatillo Salsa
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 400°F (200°C).
Cut chicken into small pieces about ½ 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.
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.
|Per 270 g serving||Amount|
|Saturated Fat||5 g|
|Per 270 g serving||% Daily Value|