Nachos Blanco with Roasted Jalapeno Salsa Recipe | Sunny Anderson | Food Network

Ingredients

• Vegetable oil, for frying
• 10 white corn tortillas, stacked and cut into 6 equal wedges
• Kosher salt
• 3 green jalapenos, halved and seeded
• 2 cloves garlic
• 1/2 medium onion
• 2 tablespoons olive oil
• 1/4 cup chopped fresh cilantro
• 1/2 cup chicken broth
• 2 tablespoons fresh lime juice
• Kosher salt and freshly ground black pepper
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1/4 cup chopped onion
• 1 tablespoon flour
• 1 cup heavy cream
• 4 ounces white Cheddar cheese, shredded
• 1 rotisserie chicken, meat and skin removed from the bones and shredded