Ingredients
2tbspextra-virgin olive oil
1small yellow onion,diced
2large garlic cloves,roughly chopped
8oztomato sauce
2tbspchipotle peppers in adobo sauce,minced
¼tspsugar
1tspground cumin
½tspdried oregano
¼tspsalt
3cupschicken,shredded, cooked
¼cupfresh cilantro,chopped, optional
13oztortilla chips
28ozMexican blend cheese,shredded
⅔cuppecorino romano cheese,grated
¼cupscallions,finely sliced
¼cupfresh cilantro,chopped
Preparation
Heat the oil in a large pan over medium heat. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, until soft and translucent. Do not brown; reduce the heat if necessary.
Add the tomato sauce, chipotle peppers and sauce, sugar, cumin, oregano, and salt. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. Stir in the chicken and cilantro.
Preheat the oven to 425 degrees F and set 2 racks in the center of the oven.
Arrange the tortilla chips in a single layer, overlapping slightly, on two 13×18-inch baking sheets. Spread the chicken evenly over the chips, followed by the cheeses.
Bake for 5 to 8 minutes, until the cheese is melted. Remove the nachos from the oven, then sprinkle with scallions and cilantro.
Serve immediately, passing the guacamole, sour cream, and lime wedges separately, and enjoy!
