order online
weekly specials
For the Love of Cooking
|Recipes and Resources for Making Great Food
Advanced Search
My Recipe Box
May We Recommend
Butternut Squash Lasagna
My Recipes
My Shopping List
+ Add to Shopping List
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
My Recipe Box
Recipes
Shopping List
Chipotle Chicken and Smoked Cheddar Nachos
Serves 8
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
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.
| Course: | Appetizer, Lunch |
Similar Recipes :
©2024 Knowlan's Super Markets Inc. Website By: DW Green Co. All rights reserved.
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.