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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.
Prep Time: 10 min. | Cook Time: 12 min.
Serving Amount – 8 Servings
|1 package||Philadelphia Pre-Cooked Steak Co Cooked Chicken Slices|
|1 bag||tortilla chips|
|1||red onion, thinly sliced|
|1||green pepper, thinly sliced|
|1 tSP||ground cumin|
|1 TSP||black pepper|
|1 TSP||smoked paprika|
|½ cub||pickled jalapeno|
|2 cups||shredded Monterey Jack|
|1 cup||shredded cheddar|
|1 cup||sour cream|
|Juice||of one lime|
|4||radishes, thinly sliced, optional|
|1 cup||cilantro leaves, optional|
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.