The toasty restaurant favorite, best served with sour cream, guac, or both!
- 2 cloves garlic crushed
- 6 green onions sliced, white parts and tops separated
- 3 tablespoons canola oil
- 1 shredded cooked, whole chicken breast
- salt and pepper to taste
- 1 cup salsa
- ½ 12 ounce package tortilla chips
- 1 8 ounce package shredded Cheddar/Monterey Jack cheese blend
- ½ large tomato diced
Turn the oven up to 350 F.
With the stove on medium heat, cook and stir the garlic and white parts of the green onions in canola oil in a skillet until they become tender. Mix in the chicken shreds, salt and pepper. Toss everything around until it's got a good oil coating. Stir in the salsa.
Arrange the chips on a big baking sheet. Spoon the chicken mixture over the chips, then top them with the cheese blend and tomato. Bake the nachos for 10 minutes, or until the cheese has melted. Sprinkle green onion tops over the nachos and serve.