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Chicken Chili Nachos

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Chicken Chili Nachos
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 8
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Dig into nachos topped with chicken chili to feed the hungriest crowd.

Ingredients

1
bag (11 oz) thick cut tortilla chips
1 1/2
cups shredded pepper Jack cheese (6 oz)
1
pouch Progresso™ Southwest style white chicken chili with beans
1 1/2
cups shredded Mexican 4-cheese blend (6 oz)
1
avocado, pitted, peeled and cut into pieces
3/4
cup chopped red bell pepper
1/2
cup chopped red onion
1/4
cup sliced jalapeño chiles
Frank's™ RedHot™ Original cayenne pepper sauce

Directions

  • 1 Heat oven to 375°F.
  • 2 Pour entire bag of tortilla chips in even layer on ungreased 15x10x1-inch cookie sheet with sides. Sprinkle pepper Jack cheese over entire layer of chips. Bake about 5 minutes or until cheese is melted.
  • 3 Meanwhile, heat chili as directed on pouch. Pour chili evenly over chips; top with Mexican cheese blend. Bake 5 minutes longer or until cheese is melted. Top with avocado, bell pepper, onion and chiles. Serve immediately with hot sauce.
Tips  

Thick-cut tortilla chips work well to hold this topping.

Lining the cookie sheet with foil will make cleanup a snap!

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
(
Calories from Fat
240
)
Daily Value
(
Trans Fat
0g
)
Daily Value*:
Vitamin A
20%
20%
Exchanges:
Free
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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