Ingredients
- 48 Oz. Pre-Fried Yellow Triangle Tortilla Chips (08619)
- 3 Lbs. Chicken Thighs, char-grilled, chopped
- 12 Oz. Jalapeño, minced
- 12 Oz. Red Onions, minced
- As Needed radish, thinly sliced
- Hatch Green Chile Cheese Sauce see related recipe
- Creamy Avocado Salsa see related recipe
Directions
- To serve, arrange 4 oz. of the chips on a serving plate and top with 6 oz. of Hatch Green Chile Cheese Sauce, followed by 4 oz. of chopped chicken, 1 oz. of jalapeno, and 1 oz. of red onion. Spoon over the 3 oz. of Avocado Salsa and garnish with sliced radishes.
Ingredients- 3 1/2 Oz. Butter
- 3 1/2 Oz. Flour
- 7 1/4 cup Milk, whole
- 1 Lbs. Cheddar Cheese, shredded
- 1 Lbs. Hatch green chilies, char-grilled, diced
Directions
- In a saucepan over medium heat, melt the butter and whisk in the flour to make a roux. Whisk in the milk to create a béchamel sauce. Whisk in the cheese and chilies until creamy and melted. Reserve hot for service.
Ingredients- 3 cup Cilantro
- 6 Oz. Olive Oil
- 3 Tbsp. White Vinegar
- 3 Oz. Lime Juice
- 6 Oz. Crema
- 4 cloves Garlic
- 12 Oz. Avocados
- To Taste Kosher salt
Directions
- Combine all ingredients in a blender and blend on high until thick and smooth.
