Nachos with plantain chips and spicy chicken

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 1045, total fat 69 G., saturated fats 23 G., proteins 56 G., carbohydrates 51 G., fiber 4 G., cholesterol 208 mg, sodium 1199 mg, sugar 9 G.

Crispy plantain chips are very popular in Africa, Latin America, and other parts of the world. They're not only a delicious snack but also a great addition to dishes, adding crunch and a salty flavor. For example, they can be used in nachos instead of corn tortilla chips. Top the chips with shredded spicy chicken, drizzle with sauces, then scoop out one filled chip at a time and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons of vegetable oil
1 white onion, diced
1 serrano pepper (half finely chopped, half thinly sliced), optional
1 teaspoon ground chipotle pepper
Grated zest of 1 lime + juice of 2 limes
1 cup lightly salted chicken broth
1 grilled chicken, shredded, skin removed (about 4 cups)
Half a mango, diced
1 diced bull's heart tomato
1 cup chopped fresh cilantro
4 tablespoons unsalted butter
1/4 cup flour
2.5 cups whole milk, warm
1 package (220 g) of mixed grated Mexican cheeses
3 bags of 140g plantain chips
1 container (220 gr.) guacamole

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Prepare the chicken:

Heat vegetable oil in a large skillet over medium-high heat. Add most of the onion, reserving 1/2 cup for salsa, season with 1/2 teaspoon each salt and black pepper, and cook, stirring, until translucent, 5 minutes. Add the crushed serrano chili, chili powder, and the zest and juice of 1 lime; stir for 30 seconds. Add the chicken broth and chicken and bring to a boil. Reduce heat to medium and simmer until thickened, about 8 minutes.
Meanwhile, prepare the mango salsa.:

In a medium bowl, combine mango, chopped serrano, remaining onion, tomato, cilantro, juice of remaining lime, and 1/2 teaspoon salt.

Prepare the cheese sauce:

In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook until foamy, about 2 minutes. Stir in the milk and bring to a boil, then reduce the heat and simmer, stirring, until the sauce thickens, about 4 minutes. Remove from heat and add the cheese. Stir until smooth.
Reheat the chicken filling if needed. Arrange the plantain chips on a platter. Top with layers of half the cheese sauce, the chicken filling, the remaining cheese sauce, guacamole, and mango salsa.