Chicken Nachos Recipe

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.

Ingredients

Serving Amount – 8 Servings

Amount	MAIN 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

Directions

Step 1 - 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.

Step 2 - Add the chicken, cumin, black pepper, salt and smoked paprika and stir to combine.

Step 3 - 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.

Step 4 - Bake until all the cheese has melted, 12 minutes.

Step 5 - In a small bowl, mix sour cream and the juice of one lime.

Step 6 - Top cooked nachos with sour cream, avocado, radishes and cilantro.