Roasted Chicken Nacho Platter With Green Chili Queso

• 4 tomatillos, husked and rinsed
• 2 jalapenos, de-stemmed
• 2 cloves garlic
• 1/2 onion, quartered
• 4 cups cheese, Mexican blend
• 1/4 cup cilantro
• 1 tsp cumin
• Juice of 1 lime
• 1/4 cup butter (1/2 stick)
• 2 cups chicken broth
• Salt & pepper to taste
• 1 (1-lb) bag blue corn tortilla chips
• 3 cups cooked and shredded chicken, preferably roasted
• 1 can refried beans
• 1 jar salsa verde
• 1 tomato, chopped
• 2 chopped green onions, white and green part only
• Salsa, olives, sour cream, guacamole for finish

1. 1) Bring a pot of water to a boil, add tomatillos, onion, jalapeno and garlic and simmer, uncovered for 10 to 15 minutes, or until tomatillos are tender. Drain. In a blender or food processor, added vegetables with 1/4 cup water, cilantro, cumin & lime juice and process until smooth. Allow salsa verde to cool slightly.
2. 2) In a medium saucepan, melt butter and flour to form a roux. Cook until bubbly and slightly darkened, about 2-3 minutes. Whisk in chicken stock and cook until slightly thickened, about 8 minutes. Lower heat and stir 2 cups of cheese into the cheese sauce. Remove from heat and stir in salsa verde.
3. 3) On a microwave safe platter, spread a thin layer of refried beans. Top with chicken. Cover platter with microwave-safe plastic wrap and microwave on high until beans and chicken are warmed, 3-5 minutes. Remove plastic wrap and add queso sauce, and remaining 2 cups of cheese. Microwave uncovered until cheese is melted, about 5 minutes.
4. 4) Garnish nacho platter with your favorite nacho toppings, including chopped green onions, chopped tomato, olives, sour cream and guacamole. Serve with chips.

jalapenos, garlic, onion, cheese, cilantro, cumin, lime, butter, chicken broth, salt, corn tortilla, chicken, beans, salsa verde, tomato, green onions, salsa

Taken from www.epicurious.com/recipes/member/views/roasted-chicken-nacho-platter-with-green-chili-queso-50000840 (may not work)