1/2 Cup chopped onion
1 Tbsp olive oil
1/2 Tsp cumin seed
1/2 Tsp dried oregano
1 Canned chipotle chilies in adobo, chopped
2 Tbsp tomato paste
1 Tbsp white wine vinegar
1/2 Cup water
2 Cups shredded cooked chicken
‘A couple dozen’ tortilla chips
1 1/2 Cups shredded jack cheese (about 6 oz)
Boil chicken in medium sauce pan for 8-10 minutes, remove from water and set aside to cool. Once cooled, shred the chicken using two forks and set aside.
In a skillet heat olive oil and add onions and cook until they begin to brown. Add cumin seeds and oregano, stir for a minute, then add chilies, tomato paste, vinegar and 1/2 cup of water. Bring to a boil, then simmer gently stirring often to blend flavors, about 5-6 min. Add shredded chicken and stir until hot.
Preheat oven to 450 and arrange tortilla chips in a single layer on a cookie sheet. Sprinkle equal portions of cheese on each chip, then spoon 1 tablespoon of chicken on top of each chip.
Bake for about 5-6 minutes (should be slightly bubbly). When done, transfer to a serving platter and top each with 1 teaspoon of the cilantro-avocado crema. Garnish with a cilantro leaf and serve warm.
For the cilantro-avocado crema:
This can be made up to 2 hours ahead of time. Mix 1 ripe diced avocado, 2-3 tablespoons of sour cream, 1 tablespoon finely chopped fresh cilantro, 1 tablespoon of lime juice. Add salt to taste.