Jacuzzi Chicken Nachos

Jacuzzi Chicken Nachos are just what you to celebrate this Cinco de Mayo! Slow cooked shredded jacuzzi chicken is layered with muenster cheese and smoky chipotle corn salsa on crispy tortilla chips. Bake until the cheese is melty and then top with green onions, cilantro and avocado crema.

Course Mains & Entrees

Cuisine Tex Mex

Keyword appetizer, chicken, chips, cinco de mayo, nacho, nachos, Tex Mex

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 291

Author Laurie McNamara

Ingredients

FOR THE NACHOS:

tortilla chips thick and sturdy
muenster cheese
jacuzzi chicken
smoky corn salsa
green onions for serving
minced cilantro for serving
sliced radish for serving
hot sauce for serving

FOR THE AVOCADO CREMA:

1/2 cup plain non fat greek yogurt or sour cream
2 tablespoons mayonnaise
1 medium avocado
1/2 large lime juiced
1 clove garlic
1/2 teaspoon sugar
kosher salt to taste

US Customary - Metric

Instructions

FOR THE AVOCADO CREMA:

In the bowl of your mini food processor add greek yogurt, avocado, lime juice, garlic, sugar. Blend until smooth and season with a pinch of salt, to taste.
Thin with a little water to drizzle over nachos.

FOR THE NACHOS:

Preheat your oven to 325℉ or (160℃).
On a rimmed sheet pan or in a skillet, layer tortilla chips, a little cheese, shredded chicken, corn salsa, more cheese and repeat.
Bake on the middle rack of your preheated oven for 10 to 15 minutes or until the cheese has melted.
Top with green onions, cilantro, avocado crema and hot sauce.

Nutrition