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Restaurant Style Chicken Nachos (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Nachos are one of may favorite snacks to make at home. Nachos are versatile, easy to make, and sure to please most eaters. They can be easily adapted to include myriad ingredients.
This recipe delivers restaurant-style chicken nachos that will have your guests asking for more.
4-6 ounces whole chicken breast, cooked and shredded
16 ounces tortilla chips
4 ounces Cheddar cheese, shredded
4 ounces Monterey Jack cheese, shredded
4 ounces black olives, pitted, sliced, strained
2 ounces crumbled Cotija cheese
½ large tomato, diced
1 cup salsa of choice
1 avocado, skinned, pitted and sliced
1 can refried beans (I use Goya, but any brand works)
2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons animal lard (use vegetable oil if you like)
salt and pepper to taste
Heat oven to 350 degrees F (175 degrees C).
In a small sauce pan, warm the beans gently over low heat.
In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in lard until tender.
Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
Arrange tortilla chips on a large baking sheet or baking dish. Spread beans over the chips and top with the chicken mixture.
Top with Cheddar and Monterey Jack cheeses, tomato and olives.
Bake for 10 minutes, or until cheese has melted.
Remove from heat and sprinkle with sliced avocado, Cotija cheese, and chopped green onion tops before serving.
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