Food Network Magazine - (05)May 2020

CRUDITÉ NACHOS

WITH LIME CREMA

ACTIVE: 40 min l TOTAL: 40 min

SERVES: 6 to 8

2 tablespoons extra-virgin olive oil

1 small yellow onion, diced

1 clove garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1 4-ounce can diced green chiles

1 15.5-ounce can black beans,

drained and rinsed

Kosher salt and freshly ground pepper

½ small red onion, diced

¼ cup apple cider vinegar

¾ cup plain Greek yogurt

Juice of 1 lime

Pinch of cayenne pepper

½ English cucumber, thinly sliced

on an angle

1 jicama, peeled, halved and thinly sliced

5 radishes, thinly sliced on an angle

2 heads Little Gem lettuce,

leaves separated

Diced avocado, chopped pickled jalapeños,

chopped fresh cilantro and crumbled

cotija cheese, for topping

1. Make the beans: Heat the olive oil in a
   large skillet over medium-high heat. Add
   the yellow onion and cook until almost
   translucent, about 4 minutes. Add the garlic
   and cook until softened, about 1 minute.
   Stir in the chili powder and cumin until
   combined. Add the green chiles, beans,
   ½ cup water and ½ teaspoon each salt
   and pepper. Bring to a simmer, then reduce
   the heat to medium low and cook, stirring
   occasionally, until most of the liquid has
   evaporated, about 8 minutes; set aside.


2. Meanwhile, make the pickled red onion:
   Combine the red onion, vinegar and
   ¼ cup water in a small bowl. Let stand
   until bright pink and slightly softened,
   10 to 15 minutes; drain.


3. Make the crema: Combine the yogurt,
   lime juice, cayenne, 4 teaspoons water and
   ½ teaspoon salt in a small bowl.


4. Arrange the cucumber, jicama, radishes
   and lettuce on a platter. Top with the
   bean mixture, crema, avocado, jalapeños,
   pickled red onion, cilantro and cheese.

PLANTAIN CHIP NACHOS

WITH SPICY CHICKEN

ACTIVE: 40 min l TOTAL: 40 min

SERVES: 6 to 8

2 tablespoons vegetable oil

1 white onion, diced

Kosher salt and freshly ground pepper

1 serrano chile pepper

(½ minced, ½ sliced)

1 teaspoon chipotle chile powder

Grated zest of 1 lime, plus the juice of

2 limes

1 cup low-sodium chicken broth

1 rotisserie chicken, skin removed

and meat shredded (about 4 cups)

½ mango, diced

1 beefsteak tomato, diced

1 cup chopped fresh cilantro

4 tablespoons unsalted butter

¼ cup all-purpose flour

2½ cups whole milk, warmed

1 8-ounce bag shredded

Mexican cheese blend

3 5-ounce bags plantain chips

1 8-ounce container guacamole

1. Make the chicken: Heat the vegetable oil
   in a large skillet over medium-high heat.
   Add all but ½ cup onion, season with
   ½ teaspoon each salt and pepper and cook,
   stirring, until translucent, 5 minutes. Stir in
   the minced serrano, chile powder and zest
   and juice of 1 lime; stir 30 seconds. Stir in
   the chicken broth and chicken and bring to a
   simmer. Reduce the heat to medium low
   and cook until thickened, about 8 minutes.


2. Meanwhile, make the mango salsa:
   Combine the mango, sliced serrano,
   reserved ½ cup diced onion, the tomato,
   cilantro, the juice of the remaining lime
   and ½ teaspoon salt in a medium bowl.


3. Make the cheese sauce: Melt the butter
   in a medium saucepan over medium-high
   heat. Whisk in the flour and cook until
   foaming, about 2 minutes. Whisk in the
   milk and bring to a simmer, then reduce the
   heat to medium low and cook, stirring, until
   thickened, about 4 minutes. Remove from
   the heat and stir in the cheese until smooth.


4. Reheat the chicken mixture, if necessary.
   Arrange the plantain chips on a platter.
   Top with half of the cheese sauce, the chicken,
   remaining cheese sauce, guacamole and
   mango salsa.

94 FOOD NETWORK MAGAZINE ●MAY 2020

WITH NATURAL

PROBIOTICS FOR

DIGESTIVE HEALTH,

THE CHOICE IS

SIMPLE.

Learn where to buy Beyond at

BeyondPetFood.com.