Simple chicken and vegetable nachos with a light and fresh taste.
- ⏲️ Prep time: 15 mins
- 🍳 Cook time: 10 mins
- 🍽️ Servings: 4 servings
Ingredients
- 6 cups tortilla chips (a family-sized bag)
- 3 cups cooked chicken, diced (great way to use leftover rotisserie chicken or ‘basic bitch’ chicken)
- 2 cups shredded marble cheese
- 2 Tbsp spice blend, divided (use Cajun or Jamaican or similar spice blend)
- 1 sweet red bell pepper or combination of yellow, red, orange
- 1 lime
- 2 Tbsp cilantro, minced
- 1/4 cup sour cream
- 1 tsp additional spice blend (optional)
Directions
- Preheat oven to 425°F. Arrange tortilla chips on a large baking sheet.
- In a bowl combine chicken, cheese, and 1 Tbsp of the spice blend; toss to coat. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted.
- Meanwhile dice the bell pepper and put in a small bowl. Add the juice of half of the lime into the bowl along with the remaining 1 Tbsp of the spice blend.
- Slice the remaining lime half into wedges.
- Spoon bell pepper mixture over the cooked nachos; sprinkle evenly with cilantro.
- If desired, combine sour cream and additional spice blend in resealable plastic bag; trim corner to allow sour cream to flow through.
- Divide the nachos onto plates and pipe sour cream mixture over nachos. Serve with lime wedges.