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<!doctype html><html lang=en><head><meta charset=utf-8><title>Ultimate Spicy Nachos</title><link rel="stylesheet" href="styles.css?v=1.0"></head><body><h1>Ultimate Spicy Nachos</h1><p>author: myrnawis</p><p>created: 2012-01-24 15:14:56</p><p>servings: 4</p><p>notes:</p><p class="recipe"></p><p>recipe:</p><p class="recipe">Spicy cheese sauce:
2 Tbls. unsalted butter
2 cloves garlic, chopped
1 jalapeno, seeded and minced
2 Tbls. all-purpose flour
1 cup whole milk
4 cups coarsely grated pepper jack cheese
1 teas. prepared mustard or whole grain mustard
salt and freshly ground black pepper

Nachos:
2 boneless , skinless chicken breasts, cooked
1 cup barbecue sauce
8 cups tortilla chips ( about 1 large bag)
1 cup chopped fresh jalapenos
3 Tbls chopped cilantro
1 cup sour cream or nonfat greek yogurt

Directions:
For the sauce;  In medium saucepan over medium heat, add the butter, garlic and jalapeno.  Saute for 3 minute, and the sprinkle in the flour.  Cook, stirring frequently, until you create a blond roux, about 5 minutes.  Add milk, cheese and mustard and use a whisk to stir together.  Season with salt and pepper and ket cook for 5 minutes on low.

For the machos:  Shred the chicken and place into a bowl, pour in the barbecue sauce and mix well to combine.  Arrange the tortilla chips on a platter and spread the chicken over the chips.  Pour the warm cheese sauce over the top and sprinkle with the jalapenos and cilantro.  Garnish with dollops of sour cream.
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