Chicken Nachos

By Jahel

Ingredients

• 11 oz pkg tortilla chips
• 2 c shredded rotisserie chicken
• 6 oz shredded sharp cheddar cheese about 1 1/2 c
• 1 c prepared pico de gallo or salsa
• 2 radishes, thinly sliced
• 2 oz. cotija cheese crumbles about 1/2 c
• 1 ripe avocado sliced
• 1/2 c loosely packed fresh cilantro leaves
• 1 jalapeño thinly sliced (optional)
• Hot sauce for serving (optional)

Preparation

Step 1

Preheat oven to 400°. Line a baking sheet with aluminum foil.
Spread chips evenly across baking sheet and top with chicken and cheddar. Bake until cheese is melted, about 10 minutes.
Top nachos with pico to Gallo, radishes, Cotija, avocado, cilantro, and jalapeño and hot sauce, if using. Serve immediately.