Summertime Chicken Nachos
Ingredients
The Chicken
-
2
cups
Rotisserie Chicken, cooked and shredded
-
1
teaspoon
Coconut Sugar
-
1
teaspoon
Paprika
-
½
teaspoon
Garlic Powder
-
¼
teaspoon
Chipotle Chili Powder
The Corn Salsa
-
1
cup
Frozen Corn, cooked
-
½
cup
Cherry Tomatoes, quartered or diced
-
3
tablespoons
Red Onions, diced
-
3
tablespoons
Fresh Cilantro, chopped
-
1
lime
juiced and zested
-
to taste
Sea Salt
-
to taste
Ground Black Pepper
For Serving
-
1
bag
Tortilla Chips
-
8-10
ounces
Sharp Cheddar Cheese, grated
-
optional
Marinated Red Onions
Instructions
- Preheat the oven to 350°F.
- Shred the rotisserie chicken and mix with coconut sugar, paprika, garlic powder, and chipotle chili powder until coated.
- Line a baking sheet with parchment paper and spread the tortilla chips evenly.
- Distribute the seasoned chicken over the tortilla chips and top with shredded cheese.
- Bake in the oven for 8-10 minutes until the cheese is melted.
- While baking, prepare the corn salsa by cooking the frozen corn and chopping the tomatoes, onions, and cilantro.
- Mix the salsa ingredients together with lime juice, lime zest, sea salt, and black pepper.
- Once the nachos are done, cool slightly, then top with corn salsa and marinated onions if using, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
18g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
30mg
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