Chile Verde Ravioli Nachos

Serving Size:  2-3


12 oz. Pappardelle's Chile Verde & Cheddar Cheese Ravioli
3 large chicken thighs
1 large onion, diced
2 garlic cloves, minced
Chili powder
2-3 cups chicken stock
Lime juice
1 avocado, diced
Pico de Gallo
Sour cream
Pickled jalapeños
Bella Sol California Extra Virgin Olive Oil
Dash of salt & pepper


  1. Put a heavy saucepan on medium heat, with enough oil to cover the
    bottom. Add onion and garlic to pan, occasionally stirring and cooking
    until translucent, making sure garlic doesn’t burn.
  2. Season chicken thighs with salt, pepper, and chili powder and place
    skin-side down in the same pan, increasing heat to medium-high and
    adding more oil, if necessary, to prevent sticking. Sear thighs until
    skin is golden-brown and crispy; turn and sear a few minutes more.
  3. Add chicken stock to pan, making sure to scrape up any bits stuck
    to the bottom of the pan. Bring to a boil, then cover and reduce to a
    simmer. Let slowly bubble for about 45 mins, adding more chicken
    stock if needed, until chicken is just cooked through. Check for
    seasoning and add more chili powder, salt, or pepper as necessary.
    Remove from heat and let cool.
  4. When chicken is cool enough to handle, shred into bite-sized
    pieces. Add shredded chicken back into pan with the onion and garlic
    mixture and combine. Check again for seasoning, add a squeeze of lime
    juice, and place on low heat.
  5. Meanwhile, bring a pot of salted water to boil. Add the ravioli
    then turn down the heat to create a gentle boil. (Rapidly boiling
    water can result in ravioli breaking open.) Cook about 5 mins and
    remove from pot; pat ravioli dry and set aside.
  6. Heat a non-stick sauté pan to medium-high, adding enough oil to
    cover the bottom; be sure ravioli are dry (wet ravioli will steam
    instead of sear). Add them to the pan and cook until golden-brown and
    crispy on each side. Remove from pan and drain on paper towels.
  7. Top crispy ravioli with as much or as little shredded chicken, pico
    de gallo, sour cream, pickled jalapeños, and avocados as desired.