Chicken Nachos
This gluten-free chicken nachos recipe with smokey chipotle sauce, beans, sweet corn, avocado, and spicy chilis is a 10-minute appetizer.
Servings: 8
Equipment
- Baking Sheet
Ingredients
Chipotle Sauce:
- 2 limes
- 2 adobe chilis in sauce
- pinch of kosher salt
- pinch of ground black pepper
- 2 bags Tyson® Grilled and Ready® Fully Cooked Refrigerated Fajita Chicken Strips or Tyson® Grilled & Ready® Fully Cooked Refrigerated Oven Roasted Diced Chicken Breast {either will work}
Nachos:
- Thick Gluten Free Tortilla Chips
- Grated Mozzarella & Parmesan Cheese mix
- 1 14.5 ounce can black beans drained and rinsed
- 1/2 cup red onion diced {1/4 of medium sized onion}
- 1/2 cup frozen corn rinsed
- 1 jalapeno pepper or serrano chili trimmed and thinly sliced
- 1 avocado diced
- 2 tablespoons fresh cilantro chopped
Instructions
Chipotle Sauce:
- Add all ingredients in a blender and process until completely blended.
- In a medium bowl tear chicken into smaller pieces, pour chipotle sauce over chicken and stir to coat. Set aside.
Nachos
- Preheat oven to broil.
- On a baking sheet spread out tortilla chips and top with cheese {as much as you like}. Place in oven for 1 minute to melt the cheese. Remove.
- Evenly spread chicken, black beans, corn, red onion, jalapeno and avocado over nachos.
- Place back in the oven to warm all your ingredients for about a minute.
- Remove top with cilantro and serve and enjoy.