Chicken nachos

By dette

You knwo how I lvoe to feed crowds. Well, one of my all-time favorite crowd-pleasers is a ginormouse platter of my cheesy, zippy, crunchy nachos. While nachos are often made with ground beef, I like to mix things up every once in a while by using shredded chicken for a different flavor profile. Leftover chicken or a store-bought rotisserie chicken makes these nachos easy to prepare.

Ingredients

• 2 t. chili powder
• 2 t. ground cumin
• 1 t. garlic powder
• 1 t. dosher salt
• 2 c. cooked and shredded chicken
• 1 13.5oz bag tortilla chips
• 2 pablano peppers, roasted and chopped
• 2 medium tomatoes, seeded and diced
• 1 15 oz can black beans, rinsed and drained
• 1 8 oz package shredded Mexican cheese blend
• 4-5 scallions, minced
• 3/4 c. chopped fresh cilantro

Details

Servings 6

Preparation

Step 1

Prehet the oven to 375 F.

Stir together the chili powder, cimin, garlic powder, and salt in a small bowl. Add the shredded chickena nd toss evenly to coat.

Spread the tortilla chips in an even layer on a large baking sheet. Evenly top the chips with the chicken, followed by the chilies, tomatoes, and black beans. Finish with the cheese and scallions. Bake for 8-10 minutes, until the cheese is melted and bubly and the nachos are heated through. Remove from the oven and top with the cilantro Using a side spatula, tranfer the nachos to a serving plate.