As I’m being constantly reminded…. Super Bowl is only a few days away! What will you be making? Here’s one of my ideas. I’ve made this time and time again and it’s ALWAYS so freaking delicious. Here’s the catch: Make more than one batch because TRUST me, you’ll go through them. I usually make 3 batches and they’re STILL all gone. Oh and use tortilla SCOOPS. It makes stuffing a whole lot easier. So with no further ado, I bring you ……. (oh and as always, my notes are notated with a * and parenthesis)
- 1 tablespoon olive oil
- 1/2 teaspoon cumin seeds (*I just used 2 tsp cumin)
- 1/2 teaspoon dried oregano
- 1 to 2 canned chipotle chilies, chopped
- 2 tablespoons tomato paste
- 1 tablespoon white wine vinegar
- 2 cups bite-size shreds skinned cooked chicken (*I used a store bought rotisserie chicken because it’s SO much easier)
- 24 corn tortilla chips (2 3/4 in. wide) (**I use scoops)
- 1 1/2 cups shredded jack cheese (6 oz.) *(I have always used cheddar and it’s SO tasty)
- Cilantro-Avocado Crema (recipe follows)
- 24 fresh cilantro leaves
- 1. In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot.
- 2. Meanwhile, arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top.
- 3. Bake in a 450° regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 teaspoon Cilantro-Avocado Crema and garnish with a cilantro leaf. Serve warm.
- Cilantro-Avocado Crema. In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tablespoons sour cream, 1 tablespoon finely chopped fresh cilantro leaves, 2 teaspoons lime juice, and 2 teaspoons milk. Add salt to taste. Makes about 1/2 cup.