July 20: Chicken Chipotle Nachos with Avocado Cream and Mango Salsa

Chicken Chipotle Nachos with Avocado Cream and Mango Salsa

Chipotle Chicken:
1 chicken breast, cooked and shredded
8 oz. cream cheese, softened
1 - 2 chipotle chiles in adobo sauce, chopped
3 tsp. finely chopped red onion
2 cloves garlic, finely chopped
1.5 c. grated Monterey Jack cheese

Avocado Cream:
1 avocado, peeled, pitted, and diced
2 Tbsp. sour cream
1 Tbsp. fresh lime juice
1 Tbsp. chopped fresh cilantro
salt and pepper to taste

Mango Salsa:
1 mango, peeled, seeded and diced
1/2 c. diced red bell pepper
1 jalapeno chile
1/4 c. findely chopped red onion
1 Tbsp. chopped fresh cilantro
1 Tbsp. freshly squeezed lime juice
1 tsp. grated lime zest
salt and pepper to taste

Tortilla chips (as many as needed)

To prepare mango salsa, combine all salsa ingredients in a non-reactive bowl. Let stand one hour to allow flavors to mellow.

With an electric mixer, cream together the cooked chicken, cream cheese, chipotle, red onion, garlic, cumin, and shredded cheese. Mix well.

Prepare the avocado cream. In a medium bowl, mix together all the ingredients and refrigerate until ready to use.

Preheat broiler. Evenly spread each chip with a generous amount of the chicken mixture. Arrange chips on baking sheet and broil about 3 minutes away from the heat until puffed and golden. Transfer nachos to a platter and top each with a teaspoon of avocado cream. Serve warm.