Tortilla chips are a tasty and versatile snack. The crispy triangles stand up to the thickest guacamoles, salsas and dips. Heck, their salty corn flavor even makes them a tasty treat right out of the bag.
But if you want to coax some magical flavors out of a snack aisle, turn that bag of chips into a festive plate of chicken nachos. It’s easy and delicious. Here’s how:
It All Starts With A Big Bag Of Crispy Chips
White corn restaurant-style chips are light and crispy, not like the overly-crunchy and more rustic dense yellow-corn tortilla chips. The lighter-style chip works best as a nacho base because the chips will get toasted in the oven. Preheat your oven to 400 degrees, line a baking sheet with foil, and lay down a base of chips.
Add Copious Amounts Of Cheese, Chicken and Whatever Else You’d Like
Sprinkle a cup of shredded mild cheddar or taco-style cheese over the chips. Pre-cooked chicken makes a delicious and convenient nacho protein choice. Anything from a shredded rotisserie chicken meat or packaged grilled chicken strips will work. Other great add-ons include sliced green onions, drained black beans and pickled jalapenos.
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Bake, Jazz-up And Enjoy
Toss that sheet pan into the oven for 9-10 minutes, until the cheese is nicely melted and the chip edges brown slightly. Now is the time to add a zip of freshness and truly elevate the snack to a meal. Fresh tomatoes, avocado slices, salsa, chopped cilantro, and drizzled sour cream all counterbalance the richness of the melted cheese and savory chicken.
Transfer to a platter and dig into your masterpiece.