Ingredients
The following ingredients have 4 Servings
- 10 ounces (280 g) tortilla chips
- 3 cups (360 g) mild cheddar cheese, shredded, divided
- 3 cups (360 g) Monterey Jack cheese, shredded, divided
- 1-2 cups chopped cooked chicken
- 1 (6-oz [170-g]) can black or kalamata olives, drained, olives sliced in half
- 1 (13.75-oz [385-g]) can plain or marinated artichoke hearts, drained, hearts quartered lengthwise or roughly chopped
- 1/2 small red onion, thinly sliced, about 1/3 cup (50 g)
- 1/2 cup (90 g) roasted red peppers, chopped into 1/2-inch (1.3-cm) pieces
- 1/4 cup (12 g) chopped fresh Italian parsley
- feta cheese, for garnishing (optional)
- plain or garlic hummus, sour cream or tzatziki sauce, for serving
Instruction
- Preheat oven to 350°F. Spread about two-thirds of the tortilla chips across a large rimmed baking sheet. Combine both cheeses in a bowl and toss lightly to combine. Sprinkle about half of the cheese mixture over the chips and top with half the chicken, half the olives, half the artichoke hearts, half the onion and half the red peppers.
- Spread the remaining one-third chips over the toppings and sprinkle with two-thirds of the remaining cheese mixture. Spread the remaining half of the toppings over the cheese and sprinkle with the remaining cheese. Bake for 6 to 8 minutes, until the cheese has melted completely. Remove from the oven and sprinkle with the parsley and feta cheese, if desired.
- Serve with hummus, sour cream and/or tzatziki sauce.
