Categories: Mexican
Ingredients
- 1 bag tortilla chips
- 2 cups pulled chicken (from Pulled BBQ Chicken Sandwiches with Pineapple Slaw recipe)
- 1 lb. shredded Pepper Jack cheese, or more if you want
- For the salsa:
- 2 large avocados, diced
- 1 small red onion, finely diced
- 1 tomato, diced
- 2 tbsp. chopped fresh cilantro
- Grated zest and juice of 1 lime
- Kosher salt and black pepper
- For the topping:
- Sour cream
- Sliced fresh or pickled jalapenos
- Fresh cilantro
Directions
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Preheat the oven to 375.
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Arrange the chips on a large rimmed baking sheet in a single layer. Top with the pulled chicken and then the pepper Jack cheese. Bake until the cheese is bubbling and the edges of the chips are crisp, 20 to 25 minutes.
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Meanwhile, make the salsa: In a large bowl, gently toss together the avocado, onion, tomato, cilantro, lime zest and juice, and salt and pepper to taste.
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Remove the nachos from the oven and top with the salsa, sour cream, jalapenos and cilantro.