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Chipotle Chicken and Smoked Cheddar Nachos

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Serves 8


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:

  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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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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