Hatch Green Chile Mini Chicken Nachos
Savory with subtle heat, these mini nachos are the handheld version of a favorite appetizer/snack!
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ingredients
Green Chile Chicken
- 1 cup Sprouts Hatch Green Chile Salsa
- 1/4 cup chicken broth
- 1 lb boneless skinless chicken thighs
Hatch Chile Queso
- 1/4 cup milk
- 1/2 cup Sprouts Hatch Chile Chunky Salsa
- 1 1/2 cups shredded cheddar cheese
- 1/4 tsp salt
- 1/4 tsp pepper
Nachos
- 8 oz frozen waffle fries
- 1 red bell pepper seeded and diced
- 1 cup black beans drained and rinsed
- 1 jalapeno seeded and minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- Garnish: freshly chopped cilantro
instructions
- To make the chicken, add Sprouts Hatch Green Chile Salsa, chicken broth, and chicken thighs to the insert of an Instant Pot. Set to Manual and cook on High pressure for 15 minutes.
- While the chicken is cooking, bake the waffle fries on a baking sheet according to package instructions.
- In a medium saucepan, bring milk and salsa to a simmer over medium heat. Stir in cheese, salt, and pepper.
- Continue to cook over medium heat, stirring constantly, until cheese is melted. Keep warm over low heat, stirring occasionally, until ready to serve.
- Once the chicken is cook, release pressure. Use two forks to shred the chicken in the Instant Pot.
- In a small bowl, stir together red bell pepper, black beans, jalapeno, salt, and pepper for the nachos.
- To assemble, add waffle fries in an even layer on a serving platter. Top with shredded green chile chicken, vegetables,and a spoonful of salsa queso. Sprinkle with freshly chopped cilantro.
- Serve immediately.
notes
Note: if you do not have an Instant Pot, you can cook the chicken in a slow cooker. Add salsa, chicken stock and chicken to the insert. Cook on low for 5 to 6 hours until cooked through.
nutrition
Serving: 1g | Calories: 349kcal | Carbohydrates: 26g | Protein: 24g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 98mg | Sodium: 680mg | Fiber: 4g | Sugar: 3g
Calories: 349kcal