Nachos

Nachos Nachos A no-fail quick and easy crowd-pleaser.
Make it a perfectly balanced plate & serve with:
• 2 Tbsp (30 ml) each prepared Poco Picante Salsa and Guacamole
Make it vegetarian:
• Swap meat for 1 C (1 L) beans or lentils.
A no-fail quick and easy crowd-pleaser.
Make it a perfectly balanced plate & serve with:
• 2 Tbsp (30 ml) each prepared Poco Picante Salsa and Guacamole
Make it vegetarian:
• Swap meat for 1 C (1 L) beans or lentils.
  • 10 min prep
  • 18-20 minutes
  • 530 calories
  • $3.00
  • Vegetarian

Ingredients


Makes: 4 servings
  • 1 bag (11 oz/340 g) tortilla chips
  • 2 C (500 ml) diced bell peppers, onions, and tomatoes
  • 1 C (250 ml) diced, cooked chicken, seasoned with Fajita Seasoning
  • 3/4 C (500 ml) grated cheese, your choice
  • 1 Tbsp (15 ml) Nacho Cheese Dip Mix
  • 3 green onions, sliced

Preparation


 
  • Oven Preparation:
    1. Preheat oven to 350° F (175° C).
    2. Arrange chips on Sheet Pan lined with a Bake & Roll.
    3. Sprinkle with vegetables and diced chicken. Top with cheese, and sprinkle with dip mix. You can also do this in layers.
    4. Bake until cheese is melted, approximately 8–10 minutes.
    5. Sprinkle with green onion and serve.
  • Grill Preparation:
    1. Preheat grill to medium-high.
    2. Arrange chips in a cast iron pan.
    3. Sprinkle with vegetables and dicedchicken. Top with cheese, and sprinkle with dip mix. You can also do this in layers.
    4. With lid closed, grill until cheese is melted, approximately 8–10 minutes.
    5. Sprinkle with green onion and serve.

Tip


 

Serving Suggestion: Serve with prepared Epicure’s Salsa, prepared Epicure’s Guacamole, or warm Epicure’s Nacho Cheese Dip.

Make this recipe and more using the (p.1006140) collection.

Nutritional Serving Size Per Serving:
Calories 530
Fat 23 g
Saturated Fat 4 g
Transfat 0 g
Cholesterol 35 mg
Sodium 580 mg
Carbohydrates 62 g
Fibre 6 g
Sugar 4 g
Protein 23 g

Shop this recipe...

Sheet Pan
$25.00
Bake & Roll
$21.00
Nacho Cheese Dip Mix
$9.00