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Chipotle Chicken and Smoked Cheddar Nachos

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Serves 8


Ingredients:

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1 bag restaurant style tortilla chips+ Add to Shopping List
1 Rotisserie Chicken, shredded with juices+ Add to Shopping List
1 tablespoon Ortega Chipotle Taco Seasoning Mix+ Add to Shopping List
1 tablespoon canola oil+ Add to Shopping List
2 cloves fresh garlic, minced+ Add to Shopping List
1/2 lb Carr Valley Applewood Smoked Cheddar Cheese, shredded+ Add to Shopping List
1 package finely shredded Colby-Jack cheese+ Add to Shopping List
1 bunch green onions, thinly sliced, white and some green parts, divided+ Add to Shopping List
2 cans diced green chilies+ Add to Shopping List
Firehouse Medium Fresh Salsa+ Add to Shopping List
Sour Cream+ Add to Shopping List
Optional toppings: Fresh tomatoes, diced Ripe black olives, sliced Guacamole+ Add to Shopping List

Directions:

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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
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