Green Chile Chicken Nachos Recipe

Ingredients (34)

• For the Chips:
• 2 to 3 cups canola oil
• 20 fresh corn tortillas, cut into 6 wedges each
• For the Chile:
• 3 poblano peppers
• 1 cubanelle pepper
• 1 jalapeño, halved, steemed, and seeded
• 1 pound tomatillos, husked, washed, and halved
• 1 tablespoon canola oil
• 2 pounds bone-in, skin on chicken thighs (about 8 thighs)
• 3/4 cup finely diced onion (about 1 small)
• 3 medium cloves garlic, smashed
• 1 teaspoon ground cumin
• 1 1/2 cups homemade or store-bought low-sodium chicken stock
• 1/2 cup finely chopped fresh cilantro leaves and fine stems
• White sugar, kosher salt, and freshly ground black pepper to taste
• For the Cheese Sauce:
• 8 ounces pepper Jack cheese, grated on large holes of a box grater
• 1 tablespoon cornstarch
• 1 (12-ounce) can evaporated milk
• 1 tablespoon finely chopped pickled jalapeños
• For the Avocado Salsa:
• 2 ripe Haas avocados, seeded and roughly diced
• 2 medium cloves garlic
• 1/2 cup Mexican crema or sour cream
• 1/3 cup roughly chopped fresh cilantro leaves
• 2 tablespoons lime juice
• Kosher salt
• To Serve:
• 1/2 cup finely chopped white onion
• 1/4 cup roughly chopped cilantro
• 1 large radish, very thinly sliced
• 1 jalapeño or serrano pepper, very thinly sliced
• 1/4 cup cotija cheese