Chicken Nachos
  • Cooking Time: 10
  • Servings: 4
  • Preparation Time: 10
  • 2 lbs boneless skinless chicken (breast or thighs) marinated in carne asada type seasoning
  • Bag of your favorite tortilla chips
  • 4 oz shredded cheddar cheese
  • 4 oz shredded jack cheese
  • 4 oz crumbled queso fresco
  • sour cream
  • 3 green onions, chopped
  • 1 avocado, sliced
  • 4 oz sliced olives
  • Salsa
  • guacamole
  1. Preheat oven to 300'
  2. cook chicken in oiled pan, or grill it, until thoroughly cooked. Shred and set aside.
  3. cover a cookie sheet with foil and scatter the chips on foil until covered.
  4. Sprinkle the chips with your shredded chicken and all the cheese. (you might want to add some refried beans before putting the cheese on.)
  5. cook for 10 minutes, until cheese has melted. Please note that the queso fresco will not melt.
  6. Dollop with sour cream. Sprinkle onions and olives. Garnish with sliced avocado.
  7. serve with salsa and guacamole on the side.
I get this already seasoned chicken from the local hispanic market and its really good. I wanted something easy for dinner tonight and decided to use the chicken in my nachos instead of using the traditional ground beef. This was our dinner last night and there was enough for me to have it again for lunch today. I'm sorry I didnt take a picture of it.