Ingredients:
- 1 1/2 lbs tomatillos
- 1 cloves garlic
- 1 jalapeño
- 1/4 cup of cilantro
- 1 cup shredded monterrey jack cheese
- 1/2 cup queso fresco
- 1 scallion diced small
- 8 cups tortilla nachos
- salt and pepper
***If you like heat add more jalapeños, if you don't like any heat at all, just remove all the seeds and veins from the jalapeño.
Directions:
In a blender, mix the tomatillos, garlic, jalapeno, and cilantro until smooth. In a large saucepan, add the tomatillo sauce season with salt pepper to taste. Bring the sauce to a boil, simmer until sauce dulls and darkens slightly (about 5 min, on medium heat). Season with salt and pepper. When the sauce has cooked add the chicken, scallions, and the chips stir carefully to prevent the chips from breaking.
Serving suggestion:
Serve warm on a plate, add shredded Monterrey jack, top with thinly cut lettuce, drizzle with sour cream, crumble queso fresco and garnish with thin slices of avocado.