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Serve with our Courtney Benham Dry Creek Zinfandel
Ingredients:
� 1/2 cup chopped onion
� 1 tbsp. olive oil
� 1/2 tsp. cumin seeds (optional)
� 1/2 tsp. dried oregano
� 1-2 canned chipotle chilies in adobo, chopped
� 2 tbsp. tomato paste
� 1 tbsp. white wine vinegar
� 1/2 cup water
� 2 cups shredded cooked chicken
� 24 purchased corn tortilla chips about 2-3 inches wide (I usually make my own)
� 1 1/2 cups shredded jack cheese (about 6 oz)
Method:
Chicken: in a 2 1/2 -3 quart pan over medium high heat, stir onions in the olive oil until they begin to brown. Add cumin seeds and oregano, stir a minute, add chilies, tomato paste, vinegar and 1/2 cup
water; bring to a boil, then simmer gently, stirring often to blend flavors, about 5-6 minutes. Add the chicken and stir until hot.
Arrange tortilla chips in a single layer in a 12 x 17-inch pan. Sprinkle equal portions of the cheese on each chip then spoon 1 tablespoon of the chicken mixture on top.
Bake in a 450 degree oven for about 5-6 minutes (should be slightly bubbly). Transfer them to a serving platter and top each with 1 teaspoon of the Cilantro-Avocado Crema and garnish with a cilantro leaf. Serve warm.
Cilantro-Avocado Crema (make this up to 2 hours ahead of time): Mix 1 ripe diced avocado, 2-3 tablespoons sour cream, 1 tablespoon finely chopped fresh cilantro, 2 teaspoons lime juice, and 2 teaspoons milk. Add salt to taste.
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