Blue Corn Chicken Nachos

Ingredients

• 1/2 pound boneless, skinless chicken breast
• 1 teaspon salt
• 14 ounces blue corn tortilla chips
• 1 pound pepper jack or monterey jack , shredded
• 1 Tbsp cornstarch
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 cup fresh tomato salsa
• 1/2 cup chopped fresh cilantro

Directions

1. Set the chicken breast(s) in a medium saucepan, then add enough water to cover them by 2 inches. Stir in the salt, cover the pan, and bring it to a boil. Shut off the heat and leave the chicken covered in the hot salted water for 10 minutes so it poaches gently. Drain the chicken and take it out of the pan. Set the oven to 350 degrees F.
2. For the cheese sauce, use a double boiler if you have one. If you do not, pour an inch of water into a small pot and set a medium metal bowl over the top to make the same basic setup.
3. Add the shredded cheese to the bowl and toss it with the cornstarch until coated. Pour in the heavy cream and milk.
4. Put the pot over heat and let the water come to a boil. Warm the cheese, cream, and milk mixture slowly, stirring from time to time, until the cheese melts and the sauce is smooth.
5. While the sauce is warming, spread the tortilla chips across a large baking sheet and slide them into the oven at 350 degrees F. Heat them for 5 minutes, then take them out.
6. Make 1/4 to 1/2-inch cubes out of the cooked chicken.
7. Once the cheese sauce is melted and smooth, transfer the warm tortilla chips to a platter and pour the sauce over them. Add the cooked chicken on top, followed by the pico de gallo tomato salsa.