Perfect Spicy Chicken NachosKelsey Banfield
My husband was home from work early this week so one night we decided to have some fun and making spicy chicken nachos for dinner. This is a more decadent dinner then we usually eat, but it is fun to whip up something cheesy and a little greasy every now and then. To give it a slightly healthy spin we bough a rotisserie chicken, shredded the meat and heated it up with a little bit of spicy taco sauce. Then we piled it onto the tortilla chips with cheese and sliced jalapenos to bake in the oven. After it came out with topped it with some slices of avocado and enjoyed an awesome, decadent dinner.
Perfect Spicy Chicken Nachos
1 rotisserie chicken, shredded
1 cup spicy taco sauce
1 large bag tortilla chips
4 cups nacho blended shredded cheese
1 jalapeno, seeded and sliced
2 avocados, pitted and sliced
1. Preheat the oven to 350ºF.
2. Add the shredded chicken and taco sauce to a skillet and warm the chicken until it is hot and evenly coated with the sauce. Remove from the heat and set aside.
3. Line a baking sheet with aluminum foil and place the tortilla chips in a one bunch on the sheet. Toss the chicken with the tortilla chips then toss in the shredded cheese. Drop the jalapeno slices evenly on the chips and bake them for about 10 to 12 minutes, or until the cheese is melted and lightly browned.
4. Remove the nachos from the oven and serve them with fresh avocado slices on the side.