Roast Chicken-Chipotle Nacho Egg Hash

Mmmmmm, post-New Year's Eve apps make for a fabulous hash, reminiscent of migas. Alex and I made the apps, Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema, last night then I simply quartered the leftovers, added 4 eggs, scrambled it into an egg hash, topped with tomato, jack cheese and salsa. Natch! 

Roast Chicken-Chipotle Nachos with Cilantro Avocado Crema

-------------------------------------------------------------

2 cps rotissere chicken

> Shread breasts and thighs into bite-size pieces

1/2 cp choppion onion

1 Tb olive oil

> Sautee onion until onions start to brown, about 5 minutes

1/2 tsp cumin seeds

1/2 tsp drief oregano

> Add cumin and oregano to onion mix and stir briefly, 30 seconds

1 or 2 chopped chipotle chilis from a can

2 Tbs tomato paste

1 Tb white wine vinegar

1/2 cp water

> Add above ingredients, bring to a boil, reduce and simmer for about 5 minutes

> Add chicken and stir until hot

24 tortilla chips (I like Tostitos Scoops)

1.5 cps shredded jack or Mexican mix cheese

> Arrange chips on cookie sheet, sprinkle tortillas with cheese, then put a dollop of the chicken mixture.

> Place in 450 degree oven for 3 to 4 minutes.

> Place on plates and top with Cilantro-avocado Crema and garnish with cilantro

Cilantro-avocado Crema
---------------------------

1/3 cp finely diced avocado

2 Tbs sour cream

1 Tb finely chopped cilantro

2 tsps lime juice

2 tsps milk

> Mix ingredients and salt to taste