Joe took me out recently to a new place called Red Door Grill. We were seated in the dining room right in front of a huge glass window looking into the kitchen area where the staff were preparing delectable wood fired dishes. They were grilling burgers, chicken, steak, and fish. Everything looked so tempting with wood smoke rising and open flames shooting through the huge grilling area. I was so conflicted when it came to ordering but in the end I decided on these Rojo Nachos with a green chile cheese sauce, pico de gallo, guacamole, pickled jalapenos, queso fresco and sour cream. You could also add Ancho Pulled Chicken for a couple dollars more. Yes, please!! Our server brought out a massive mound of fresh corn chips topped with all the afore mentioned favorites. I couldn’t decide where to start it was so gorgeous. It appeared that they pooled some of the cheese sauce on the bottom so that the nachos wouldn’t get soggy so quickly. Everything else was evenly piled on with so many complimenting flavors. There was no way to eat it all even with Joe helping me out. A week went by and I was still craving these nachos so I decided it was time to make my own. So what do you think . . .
The Rojo Nachos were topped with dark meat from the leg and thigh. I pulled apart a rotisserie chicken separating the dark meat from the breast meat. In all there were 2 cups of dark meat and 3 cups of breast meat. I used approximately 3/4 cup of the dark meat for the nachos and saved the rest for another recipe. Of course you can use any amount or combination you choose.
In a separate bowl combine 3/4 cup evaporated milk and 2 teaspoons cornstarch. Whisk together and pour into the saucepan along with the melted butter. Stir the mixture together as it begins to thicken.
My other toppings include an Heirloom Pico De Gallo . . .
Fresh Guacamole . . .
Pickled Jalapenos . . .
To assemble, make a tall mound of corn chips about 1/2 bag, drizzle green chile cheese sauce over chips and around the edges. Top with Ancho pulled pork, pico de gallo, pickled jalapenos, sour cream and a dollop of fresh guacamole. Sprinkle with Cotija or Queso fresco cheese.
Ancho Pulled Chicken Nachos with Green Chile Cheese Sauce
3/4 – 1 cup Pulled Rotisserie Chicken (I used the dark meat)
Ancho Spice Blend
1 teaspoon Ancho Chile, ground coarse
1 teaspoon Green Chile Salt (1 part coarse sea salt run through a grinder plus 1 part green chile powder)
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Corriander
1 teaspoon Lime Zest
Green Chile Cheese Sauce
1 tablespoon Butter
3/4 cup Evaporated Milk
2 teaspoons Cornstarch
1 cup Sharp Cheddar Cheese
1/3 cup Diced Green Chile (freshly roasted, frozen or canned may be used)
Salt to taste
Pico de Gallo
Cotija Cheese or Queso Fresco, crumbled
Combine ancho spice blend together in a small bowl. Add approximately 2 teaspoons per 1 cup pulled chicken. Set aside.
To make green chile cheese sauce melt butter in a medium saucepan. Combine evaporated milk and cornstarch together. Whisk together until blended and add to the melted butter over medium high heat. As the sauce begins to thicken add grated cheese and slowly stir until all the cheese has melted. Add green chile and stir until sauce is smooth. Set aside.
To assemble nachos: Pile corn chips high on a platter. Drizzle cheese sauce over chips and around the edges. Top with ancho pulled pork, pico de gallo, pickled jalapenos, guacamole, sour cream and cotija cheese.
Makes 2 servings