Chicken Nacho Appetizer
2 boneless skinless chicken breasts
1 1/2 teaspoons salt, divided
2 1/2 teaspoons cumin
1 onion, peeled and chopped
2 tablespoons butter
1 cup seeded and chopped tomato
1 4 ounces can green chiles, drained, chopped
1/4 teaspoon ground black pepper
36 tortilla chips
2 cups shredded Monterey jack cheese
1 jalapeno, seeded and thinly sliced
4 ounces sour cream
Place chicken breasts with 1 teaspoon salt in a saucepan; cover with
water and bring to a boil. Reduce heat; simmer 6 to 8 minutes.
Drain, reserving the broth. Place chicken in food processor; add 1/2
teaspoons cumin; process until coarsely ground. Set aside.
In a medium heavy skillet over medium-high heat, saute onion in
butter until tender, about 5 minutes. Add chicken, 3/4 cup of
reserved chicken broth, tomatoes, green chile peppers, remaining
cumin, remaining salt and pepper. Simmer uncovered 20 minutes or
until liquid evaporates.
Place tortilla chips on an ungreased cookie
sheet; spoon 2 tablespoons of chicken mixture onto each chip.
Top with Monterey Jack cheese and jalapeno. Broil
until cheese melts.
Serve topped with sour cream.