Epicure Recipes

⏾☀︎

Nachos

Sheet PanGame DayCinco de MayoSugar ConsciousOne DishDinnerLunchVegetarianGluten-freeHigh ProteinAppetizers & Small BitesChicken & Poultry

20 min

4

Print

A no-fail quick and easy crowd-pleaser.

Ingredients

  • 1 bag (11 oz/340 g) tortilla chips
  • 2 cups mixed diced bell peppers, tomatoes and onions
  • 1 cup diced, cooked chicken, seasoned with Fajita Seasoning
  • 3⁄4 cup grated cheese, your choice
  • 1 tbsp Nacho Cheese Dip Mix
  • 3 green onions, sliced
  • 1 recipe prepared Guacamole, optional
  • 2 ripe avocados
  • 3 tbsp Guacamole Dip Mix
  • lime juice, optional
  • 1 recipe prepared Poco Picante Salsa, optional
  • 2 tbsp Poco Picante Salsa Mix
  • 1 cup diced tomatoes
  • 1 tsp lime juice, optional
  • cilantro, optional

Preparation

  • Preheat oven to 350ºF.
  • Arrange chips on a Sheet Pan lined with a Sheet Pan Liner.
  • Sprinkle with vegetables and diced chicken. Top with cheese, and sprinkle with dip mix.
  • Bake until cheese melts, 8-10 min.
  • Sprinkle with green onions and serve with guacamole and salsa, if desired.
  • Preheat grill to medium-high.
  • Arrange chips in a cast iron pan.
  • Sprinkle with vegetables and diced chicken. Top with cheese, and sprinkle with dip mix.
  • Grill, with lid closed, until cheese melts, 8-10 min.
  • Sprinkle with green onions and serve with guacamole and salsa, if desired.

Epicure Products Used

Nutritional Information

Per serving: Calories 530, Fat 23 g (Saturated 4 g, 0 0 g), Cholesterol 35 mg, Sodium 580 mg, Carbohydrate 62 g (Fiber 6 g, Sugars 4 g), Protein 23 g.

Tips

Swap meat for 1 cup cooked black beans or lentils.