Cookbook review by Tracey Zabar
This book has an abundance of incredible, simple recipes. Try the Roasted Beet and Orange Salad with Pistachios & Feta, Warm Tuna Niçoise Salad or Lasagna’d Hasselback Potatoes. I am a big fan of the lamb and fish selections in the book. And these Nachos, for dinner or an appetizer.
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BBQ Chicken Nachos
Serves 6 to 8
Leftover rotisserie chicken, meet nachos. You guys are going to get along swimmingly.
As you’ll see here, I like to slather my shredded chicken with barbecue sauce—you could use your favorite enchilada sauce, tomato sauce, or even pesto, if you’d rather—and pile it up high with my favorite fixings. I actually had this recipe filed under the dinner section of this book for a while—is that weird? I seriously doubt I’m the only person in the world who views a pan of nachos as a perfectly acceptable meal, but I suppose this one would also be fun to share with friends at a party, predinner, surrounded by salt-rimmed drinks and extra guacamole.
2 cups shredded cooked chicken
1/4 cup plus 2 tablespoons barbecue sauce (I like Stubb’s or Sweet Baby Ray’s)
1 can (15 ounces) black beans, rinsed and drained
Juice of 1/2 lime
1 bag (13 ounces) tortilla chips
1/2 cup chopped scallions (white and light green parts from about 3 scallions)
1 cup chopped tomato
1 small jalapeño pepper, stemmed and thinly sliced
2 cups shredded Monterey Jack, sharp Cheddar, or Mexican Blend cheese (about 8 ounces)
1/4 cup crumbled Cotija cheese (see Note) or feta cheese
1/4 cup loosely packed fresh cilantro leaves
1 avocado, pitted, peeled, and chopped
Salsa, hot sauce, and/or sour cream, for serving
1. Preheat the oven to 350°F with a rack in the upper third. Line a sheet pan with aluminum foil or parchment paper.
2. Mix the chicken with the barbecue sauce in a small bowl. In another small bowl, toss together the black beans and lime juice.
3. Spread out the tortilla chips on the prepared baking sheet in a single layer. Layer the chicken, black beans, scallions, tomato, jalapeño, and Monterey Jack on the chips, spreading the toppings around evenly.
4. Bake until the chicken is hot and the cheese is fully melted, about 20 minutes.
5. Remove the nachos from the oven and sprinkle them with the Cotija, cilantro, and avocado. Serve immediately with salsa, hot sauce, and/or sour cream on the side.
Note: Cotija is a hard Mexican cow’s milk cheese. It’s sharp and tangy, and can be found at many grocery stores or your local cheese shop.
Excerpted from Sheet Pan Suppers by Molly Gilbert (Workman). Copyright © 2014 by Molly Gilbert.