CHICKEN NACHOS
Ingredients
Hot Nachos:
6-8 handfuls Tortilla Chips
1 lb Chicken cooked and shredded (pre-cooked rotisserie is a great option)
2 cups Chili quality canned or homemade
8 oz Cheddar and Monterey Jack cheese shredded
Topping Ideas:
3 cups Shredded Lettuce iceberg or romaine
1 Tomato diced
½ cup Pickled Jalapenos
¼ cup Black Olives sliced
2 Green Onions sliced
Avocado diced
Cilantro
Salsa
Sour Cream
Guacamole
Instructions
Preheat the oven to broil. Heat the chili in the microwave until hot. You can use any sort of oven safe dish, cookie sheet, or cast iron skillet for this recipe.
Layer ½ of the chips in the dish. Sprinkle ½ of the chicken, chili and cheese over top. You can add olives or jalapenos here too if you like. Layer the other half of the chips and hot toppings. Keep the chips spread out rather than clumped up, so every chip gets evenly warmed.
Put in the oven for 4-8 minutes or until the cheese fully melts and the tips of the chips begin to brown.
Top with lettuce, tomatoes, green onions, and other desired toppings if you wish. Serve with sour cream, salsa, and guacamole on the side if you prefer.
Notes:
Shredding cheese off the block always melts a little better than pre-shredded cheese since the blocks don’t have cellulose (that white dust you often see in the bag that helps the cheese keep it’s shape). However, you can use either with success.!
Serve the sour cream, salsa, and guacamole on the side in small dishes with spoons. It’s easy to refill and easier to spread on the chips. You can also sprinkle all around the nachos to get flavor on each.
Keep the chips spread out rather than clumped up, so every chip gets evenly warmed.
Warm the chili or chicken prior to topping if cold or been in the refrigerator.
