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INGREDIENTS
  • 24 ounce bag of tortilla chips
  • salt and pepper to taste
  • sour cream for serving
  • salsa for serving
  • guacamole for serving (see related recipe)
  • for mexican style chicken nachos:
  • 1 cup cooked chicken, shredded (we used rotisserie chicken)
  • 2 cup mexican blend cheese
  • 1 can black beans, drained and rinsed
  • ½ cup plum or cherry tomatoes, diced
  • ½ onion, diced and carmelized
  • 1 tablespoon chicken taco seasoning
  • for bbq chicken nachos:
  • 1 cup cooked chicken, shredded
  • 1 cup shredded queso cheese
  • ½ cup bbq sauce (we used blues hog)
  • 2 tablespoons fresh cilantro, minced
  • ½ onion, diced and carmelized

Click here for directions

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