Seahawks Chili Lime Chicken Nachos
Blue corn and Green guacamolé tortilla chips, topped with marinated chili lime chicken breast, Monterey Jack cheese, pickled peppers, cilantro, green onions and avocado. Go Hawks!!
Servings: 6
Ingredients
- 8-10 oz. Blue corn and Green guacamole tortilla chips
- 3 T. olive oil
- 1 1/2 T. red wine vinegar
- 1 lime juiced
- 1 tsp. chili powder
- 1/2 tsp. paprika
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/8 tsp. cayenne pepper
- Salt and freshly ground black pepper to taste
- 1 lb. (about 2) skinless boneless chicken breast cut into1/2 inch pieces
- 2 c. shredded Monterey Jack cheese
- Tamed pickled jalapeño pepper rings to taste
- 1/4 c. fresh cilantro leaves roughly chopped
- 2 green onions chopped
- 1 avocado diced
- Lime wedges for serving
- Tomatillo salsa for dipping
Instructions
- In a 1-gallon Ziploc bag, combine olive oil, vinegar, lime juice, chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in the bag and seal tightly. Massage the bag to coat the chicken. Marinate in the refrigerator for at least an hour.
- Remove chicken from the bag place in a large fry pan over medium-high heat, stir fry chicken until no longer pink.
- Preheat oven to 425 degrees. Arrange half of the chips on a large baking sheet lined with foil. Top with half of the chicken, and half of the cheese, then scatter with jalapeño pepper rings.. Repeat layering with chicken, cheese, and peppers. Bake until melted and bubbling, about 5-7 minutes.
- Top nachos with fresh chopped cilantro, green onions, and avocado. Serve with lime wedges and your favorite tomatillo salsa.
Notes
Recipe Link: Homemade Tomatillo Salsa
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