Ingredients

The following ingredients have 4 Servings
  • 2 cups shredded rotisserie chicken (or cooked chicken)
  • 2 cups shredded cheddar cheese
  • 1 cup mozzarella shredded cheese
  • 1 cup black beans (drained)
  • 1 cup corn (drained)
  • 10 oz Mexicali dip & spread ((we buy La Terra Fina))
  • 10 oz Chili Con Queso dip ((we buy La Terra Fina))
  • 8 oz blue corn chips
  • 8 oz nacho cheese corn chips
  • 3 green onions chopped- greens and whites
  • 1/2 cup chopped fresh cilantro
  • 1 cup sour cream
  • 1 cup black olives (drained)
  • 1 cup salsa
  • 2 limes (quartered)
  • Purple cabbage (shredded)
  • 16 oz strawberries (or fruit in season, like grapes for munching!)

Instruction

  • Preheat the oven to 400F.*
  • Lay half the chips in a single layer on a large sheet pan (lined with foil or use parchment paper).
  • Top the chips with shredded chicken, black beans, corn, cheddar cheese, and mozzarella cheese.
  • Repeat the toppings, ending with cheese.
  • Add a piece of parchment paper over the top to prevent sticking, and then cover the entire pan with foil.
  • Bake the nachos for 20 minutes. Remove the top foil and parchment, and BROIL for 2 minutes or so.
  • On a food safe board, lay down a stack of pot holders (to hold the size of the pan).
  • When the nacho is done, set on the hot pads and add chips, dips, and fruit around it. Serve!
  • Serve with a selection of toppings: reserved cilantro, sour cream, chopped avocados or guacamole, salsa, tomatoes, olives, limes, corn (may also be added to the nachos before cooking), etc.