Ingredients

4 tomatillos, husked and rinsed

2 jalapenos, de-stemmed

2 cloves garlic

1/2 onion, quartered

4 cups cheese, Mexican blend

1/4 cup cilantro

1 tsp cumin

Juice of 1 lime

1/4 cup butter (1/2 stick)

2 cups chicken broth

Salt & pepper to taste

1 (1-lb) bag blue corn tortilla chips

3 cups cooked and shredded chicken, preferably roasted

1 can refried beans

1 jar salsa verde

1 tomato, chopped

2 chopped green onions, white and green part only

Salsa, olives, sour cream, guacamole for finish

Preparation

  1. Bring a pot of water to a boil, add tomatillos, onion, jalapeno and garlic and simmer, uncovered for 10 to 15 minutes, or until tomatillos are tender. Drain. In a blender or food processor, added vegetables with 1/4 cup water, cilantro, cumin & lime juice and process until smooth. Allow salsa verde to cool slightly.
  2. In a medium saucepan, melt butter and flour to form a roux. Cook until bubbly and slightly darkened, about 2-3 minutes. Whisk in chicken stock and cook until slightly thickened, about 8 minutes. Lower heat and stir 2 cups of cheese into the cheese sauce. Remove from heat and stir in salsa verde.
  3. On a microwave safe platter, spread a thin layer of refried beans. Top with chicken. Cover platter with microwave-safe plastic wrap and microwave on high until beans and chicken are warmed, 3-5 minutes. Remove plastic wrap and add queso sauce, and remaining 2 cups of cheese. Microwave uncovered until cheese is melted, about 5 minutes.
  4. Garnish nacho platter with your favorite nacho toppings, including chopped green onions, chopped tomato, olives, sour cream and guacamole. Serve with chips.