Grocery Basket
garlic, green onions, canola oil, lemon juice, salsa, tortilla chips, cheddar, tomato, chicken breast, pimentos, spinach and artichoke dip, cilantro
Category
Finger Foods
Cook Time
15 minutes
While these aren’t traditional (more Mexican-style) nachos, they are rib-sticking, mouthwatering fun for your tastebuds. Perfect for your game day party, your Cinco de Mayo fiesta, or even just a Tuesday, this dish is a celebration on a platter.
If you’re used to simple, plain-cheese nachos, we think you’ll find this recipe a delightful change of pace. With tomato, chicken, garlic, and other delicious add ins, these fully-loaded nachos are more of a meal than a snack. Be prepared for flavor heaven!
Ingredients
2 cloves garlic, crushed
6 green onions, chopped
3 tablespoons canola oil
1 teaspoon freshly ground black pepper
1 teaspoon salt
4 teaspoons lemon juice
1 cup salsa
6 ounces tortilla chips
1 cup mature cheddar cheese, shredded
½ large tomato, diced
1 chicken breast, cooked and shredded
2 tablespoons pitted pimento olives, sliced (optional)
1 cup spinach and artichoke dip (optional)
Cilantro (optional)
Directions
Preheat oven to 350 degrees F.
Spritz lemon juice on cooked, shredded chicken breast and sprinkle with salt and pepper. Set aside.
Heat the canola oil in a large skillet over medium heat. Add crushed garlic and green onions. Toss in the chicken, combine, and add the salsa!
Grab a baking sheet. Spread tortilla chips evenly. Top the chips with chicken nacho mix* and cheddar cheese.
Place the baking sheet in the oven and bake for 10 minutes.
Remove from oven and let rest for a few minutes. Add the spinach and artichoke dip, pimento olives, and cilantro for tasty goodness. Enjoy!
Recipe Note
Pro Tip:
You can either add chicken mix to each chip individually (you’ll get bonus points for presentation) or pile it on top of a bed of chips, bar style.