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Chile Verde Ravioli Nachos

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Like peanut butter & jelly, spaghetti & meatballs, Peyton Manning & Demaryius Thomas, beer and nachos are a match made in heaven! Use our Chile Verde & Cheddar Cheese Ravioli as a foundation for a unique twist on nachos that is sure to take your Super Bowl snacks to the next level! Smother these delicious ravs with your favorite nacho toppings and serve with an easy beer like Epic Brewing Company’s barrel-aged Elder Brett (Saison-Brett Golden Ale). The mild fruity and French oak aroma of the yeast along with the tarty, yet easy and refreshing taste will complement the ravioli’s hint of spiciness and make an appealing appetizer that won’t disappoint, no matter the outcome of the game.

Serving Size: 

12 Chile Verde & Cheddar Cheese Raviolis
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 EVOO
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.

From This Recipe

$9.50 | 12 large squares - about 12 oz.