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Chipotle Chicken and Smoked Cheddar Nachos
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Serves 8
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Ingredients:
1 bag restaurant style tortilla chips
1 Rotisserie Chicken, shredded with juices
1 tablespoon Ortega Chipotle Taco Seasoning Mix
1 tablespoon canola oil
2 cloves fresh garlic, minced
1/2 lb Carr Valley Applewood Smoked Cheddar Cheese, shredded
1 package finely shredded Colby-Jack cheese
1 bunch green onions, thinly sliced, white and some green parts, divided
2 cans diced green chilies
Firehouse Medium Fresh Salsa
Sour Cream
Optional toppings: Fresh tomatoes, diced Ripe black olives, sliced Guacamole
Directions:
Preheat oven to 350 degrees F.
In a 12 inch skillet over medium heat, cook and stir the garlic and white part of the green onions in the canola oil until tender. Mix in shredded chicken, chipotle taco seasoning, toss until well mixed and slightly warmed.
Arrange tortilla chips on a large baking sheet. Sprinkle with 1/3 of both types of shredded cheese followed by the shredded chicken mixture, diced green chilies, and finish with the rest of shredded cheese. Bake in preheated oven 10 minutes or until cheese has melted. Remove from heat and immediately sprinkle with green onion tops. Top with fresh Firehouse Salsa and sour cream.
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1/2 lb Carr Valley Applewood Smoked Cheddar Cheese, shredded
1 package finely shredded Colby-Jack cheese
1 bunch green onions, thinly sliced, white and some green parts, divided
2 cans diced green chilies
Firehouse Medium Fresh Salsa
Sour Cream
Optional toppings: Fresh tomatoes, diced Ripe black olives, sliced Guacamole
Directions:
Preheat oven to 350 degrees F.
In a 12 inch skillet over medium heat, cook and stir the garlic and white part of the green onions in the canola oil until tender. Mix in shredded chicken, chipotle taco seasoning, toss until well mixed and slightly warmed.
Arrange tortilla chips on a large baking sheet. Sprinkle with 1/3 of both types of shredded cheese followed by the shredded chicken mixture, diced green chilies, and finish with the rest of shredded cheese. Bake in preheated oven 10 minutes or until cheese has melted. Remove from heat and immediately sprinkle with green onion tops. Top with fresh Firehouse Salsa and sour cream.
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