Preheat oven to 350 degrees. Line a large sheet pan with foil; set aside. Place half of the chips on the sheet pan and sprinkle with half of the cheese and chicken. Sprinkle with remaining chips and top with remaining cheese and chicken. Bake 5 to 6 minutes until cheese has melted.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Top these tortilla chips with tropical pico de gallo, Mexican cheese, and barbecue pulled chicken for a show stopping appetizer.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (9-oz.) bag blue corn tortilla chips | ||
| 1 ½ c. That's Smart! shredded Mexican cheese | ||
| 1 lbs. Hy-Vee Hickory House pulled barbecue chicken | ||
| 1 c. canned pineapple salsa | ||
| ¼ small red onion, sliced | ||
| 1 jalapeno pepper, sliced | ||
| ⅓ c. fresh cilantro, chopped |
Things To Grab
- Large sheet pan
- Aluminum foil
Directions
Top nachos with pineapple salsa, red onion, jalapeno, and cilantro. Serve immediately.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Nutrition facts
Servings
450 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 80mg
- Sodium: 690mg
- Total Carbohydrates: 37g
- Protein: 28g
Daily Values
0%
Iron 6%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 0%
Recipe Source:
Hy-Vee Test Kitchen