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Tex Mexican
Tex Mex Nachos

Kat's Chicken Avocado Cilantro Cream Nachos

1/2 cup chopped onion 
1 tbl olive oil 
1/2 tsp cumin seeds 
1/2 tsp dried oregano 
1 x canned chipotle chile - (to 2) chopped 
2 tbl tomato paste 
1 tbl white wine vinegar 
2 cup bite-size shreds skinned cooked chicken 
24 x corn tortilla chips - (2 3/4" wide) 
1 1/2 cup shredded jack cheese - (6 oz) 
CILANTRO-AVOCADO CREMA 
1/3 cup finely-diced firm-ripe avocado 
2 tbl sour cream 
1 tbl finely-chopped fresh cilantro leaves 
2 tsp lime juice 
2 tsp milk 
    Saly to taste 
24 x fresh cilantro leaves for garnish 

 Method : 
In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot.
Meanwhile, arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top.
Bake in a 450 degree regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 teaspoon Cilantro-Avocado Crema and garnish with a cilantro leaf. Serve warm.
Cilantro-Avocado Crema: In a small bowl, mix avocado, sour cream, chopped cilantro, lime juice, and milk. Add salt to taste. (
Makes about 1/2 cup)
This recipe yields 24 nachos; 8 servings 

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