By Protein
Chicken Nachos Recipe
Ingredients
- 1 package Original Philly® Fully Cooked Sliced Chicken
- 1 bag Tortilla Chips
- 1 Red Onion, Thinly Sliced
- 1 Green Pepper, Thinly Sliced
- 1 tSP Ground Cumin
- 1 TSP Black Pepper
- 1 TSP Salt
- 1 TSP Smoked Paprika
- ½ cub Pickled Jalapeno
- 2 cups Shredded Monterey Jack
- 1 cup Shredded Cheddar
- 1 Avocado, Sliced
- 1 cup sour cream
- Juice of one lime
- 4 radishes, thinly sliced, optional
- 1 cup cilantro leaves, optional
Nachos piled high with a poultry punch. Tender and juicy Fully Cooked Philly chicken fortifies this popular app, along with jalapeños, grilled peppers and onions, and a melted cheese blend of cheddar and Monterey Jack. Serve with fresh salsa, sour cream, guacamole, and cilantro.
Directions
- Heat oven to 400 degrees. Meanwhile, heat a large saute pan over medium-high and add the onions and pepper, stirring occasionally until they soften, about 3 minutes.
- Add the chicken, cumin, black pepper, salt and smoked paprika and stir to combine.
- On a sheet pan, assemble the nachos. Place a layer of chips on the pan and cover with half of the cheese, half the chicken mixture, and a handful of jalapenos. Repeat, starting with another layer of chips.
- Bake until all the cheese has melted, 12 minutes.
- In a small bowl, mix sour cream and the juice of one lime.
- Top cooked nachos with sour cream, avocado, radishes and cilantro.
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