Tyler Florence's Roasted Chicken Nachos w/ Green Chili Cheese Sauce

Angelia Beal

4 med. tomatillos, husked and rinsed
2 jalapenos, stemmed
1/2 med. onion, peeled and quartered
2 cloves garlic, peeled
1 handful fresh cilantro, coarsley chopped
1 lime, juiced
1 tsp. cumin seeds, toasted
salt

1/4 c. unsalted butter
1/4. c. flour
2 c. chicken stock
4 c. shredded jack cheese
1 bag tortilla chips
1 whole roasted chicken, shredded

Bring a pot of water to a boil, add the tomatillos, jalapenos, onion, and garlic. Simmer 10-15 minutes, until the tomatillos are soft. Drain. Cool slightly. Put in blender. Add cilantro, lime juice, cumin. Puree few seconds, add 1/4 c. water. Season with generous pinch of salt. This is your salsa verde.

Make a roux by melting butter over med-low heat. Just as the foam subsides, sprinkle in flour, stirring constantly with a whish. Cook 2-3 min; don't allow to brown. Gradually whisk in chicken stock; simmer 8 min. to thicken. Fold in 2 c. cheese; mix until melted. Stir in prepared salsa verde. Remove from heat.

Preheat oven to 350 degrees. Cover a large oven-proof platter with chips, shredded chicken, cheese sauce, shredded cheese. Make 3-4 layers. Bake until gooey: 5-10 minutes.

Serve with left-over salsa, sour cream, and guacamole! Yummmmm!