NACHOS Y POLLO

2 whole chicken breasts, boned and skinned
1 1/2 teaspoons salt, divided use
2 1/2 teaspoons ground cumin, divided use
1 onion, chopped
2 tablespoons butter
1 (4 oz) can chopped green chilies
1 cup chopped tomatoes
1/4 teaspoon pepper
tortilla chips
8 ounces Monterey Jack cheese, grated
jalapeno pepper slices
sour cream (optional)

Place chicken with 1 tsp salt in a saucepan; cover with water and bring to a boil. Cover and reduce heat; simmer 6-8 minutes. Drain chicken, reserving broth.

Place chicken with 1 1/2 tsp cumin in food processor and process until coarsely ground. Set aside.

Saute onion in butter until tender and add chicken, 3/4 cup reserved chicken broth, green chilies, tomato, 1 tsp cumin, 1/2 tsp salt and pepper. Simmer uncovered for 20 minutes or until liquid evaporates.

Place tortilla chips on a cookie sheet and spoon 2 tablespoon chicken mixture on each chip. Top with cheese and a jalapeno slice.

Broil until cheese melts.

You can also put a dollop of sour cream on these nachos after they come out of the oven to enhance the flavor.

From: Mrs. Marcus Bone (Beverly)
Source: Lone Star Legacy II by Austin Junior Forum