Roasted Chicken and Pablano Pepper Nachos
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.50 | cup | Green Onion , sliced |
| 2.50 | cup | Black olives, canned ,sliced |
| 20.00 | oz | Pepper, Pablano , roasted, diced |
| 2.50 | lb | Chicken, rotisserie , shredded |
| 2.50 | lb | jack cheese , Monterey |
| 20.00 | floz | Knorr Ready-To-Use Salsa Roja Sauce 4 x 0.5 GA |
| 1.50 | qt | HELLMANN'S Refrigerated CollectionTM Buttermilk Ranch, 2/1 gallon jugs 2 x 1 GA |
| 10.00 | oz | Sour cream, regular |
| 10.00 | oz | Guacamole |
| Tortilla, corn chips |
Preparation
1. In a bowl, combine Hellmann's Ranch Dressing and Knorr Salsa Roja. Add chicken, half of the shredded cheese and black olives.
2. Lay tortilla chips on an oven proof platter and layer chicken mixture, making at least 2 layers of chips.
3. Top with the remaining shredded cheese. Bake in 375 degree oven until cheese is lightly browned.
4. Remove from oven and garnish with green onions, sour cream and guacamole.
Note: Add Knorr Salsa Verde to your favorite guacamole to zip it up or simply fold it into mashed avocado for your own signature flavor. Chicken can also be substituted for shrimp, cooked shredded pork, or cooked flank steak.
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