| Martine Sicard |
| CHICKEN NACHOS |
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Chicken Nachos
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| SHOP |
INGREDIENTS
2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack
cheese blend
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a 12 inch skillet over medium heat, cook and stir the garlic
and white parts of the green onions in canola oil until tender.
Mix in shredded chicken, salt and pepper. Toss until well
coated with oil. Stir in the salsa.
Arrange tortilla chips on a large baking sheet. Spoon the
chicken mixture over tortilla chips. Top with
Cheddar/Monterey Jack cheese blend. Bake in the
preheated oven 10 minutes, or until cheese has melted.
Remove from heat and sprinkle with green onion tops before
serving.
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