created: 2012-01-24 15:14:56
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.