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White Chicken Nachos

White Chicken Nachos

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Tony's on Main Street

Yield: 4 cups sauce.

1 to 1 1/3 cups milk>

1 1/3 pounds white American cheese, >diced>

1 pound diced boiled chicken>

1/3 cup diced onion>

2 teaspoons minced red bell pepper>

2 teaspoons minced jalapeno>

Yellow corn tortilla chips>

Pour 1 cup milk into a heavy saucepan (see note) set over medium-low heat. Bring to about 170 degrees (steaming, but not quite to a simmer). Add cheese and continue to cook, stirring frequently, until cheese is melted.

Add chicken, onion, bell pepper and jalapeno; cook until heated through, about 3 minutes. If sauce is too thick, add enough of the remaining 1/3 cup milk to thin to desired consistency.

To serve, place a layer of tortilla chips in a shallow bowl. Drizzle with sauce. Repeat layers to desired serving size.

PER SERVING ( 1/4 cup sauce plus 1 ounce chips):> 340 calories; 20g fat (53 percent calories from fat); 10g saturated fat; 61mg cholesterol; 16.5g protein; 24.5g carbohydrate; 1g sugar; 2g fiber; 191mg sodium; 282mg calcium; 121mg potassium.

Testers' note: The restaurant prepares larger batches of this cheese sauce in a slow cooker. We recommend the use of a slow cooker only if you have a small cooker or if you are doubling the recipe. If you don't have a heavy saucepan, place a lighter pot inside a skillet to simulate a heavy-bottom pan.>

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