Chicken nachos are super delicious and super speedy!
oz tortilla chips
cup chopped ripe avocado
teaspoon ground cumin
large tomato, seeded, chopped (1 cup)
cup shredded cooked chicken
cup shredded Monterey Jack cheese (4 oz)
Salsa and sour cream, if desired
Heat oven to 400°F. Line cookie sheet with foil. Place tortilla chips on cookie sheet. In small bowl, mix avocado, cumin and tomato; spoon over chips. Top with chicken and cheese.
Bake 3 to 5 minutes or until cheese is melted. Serve with salsa and sour cream.
For spicy nachos, use pepper Jack cheese.
If you have leftover avocado, mix it with a little lemon or lime juice to keep it from turning brown. Plan to use it within a day in a salad or on grilled burgers.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.