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RECIPE # 4788 FRIED CHICKEN NACHOS Mon. March 12, 2012

RECIPE # 4788 FRIED CHICKEN NACHOS Mon. March 12, 2012

CREATED Mar 12, 2012

AMANDA SAAD / FOOD BLOGGER

 

 

40 tortilla chips

six prepared fried chicken tenders, chopped

8 oz sharp cheddar cheese, shredded and divided

four green onions, chopped

12 tomatoes, halved

one cup fresh green leaf lettuce, shredded

half an avocado, sliced

avocado ranch crema*

hot sauce (optional)

Place oven rack at highest level and turn oven broiler on to high setting. Line a baking sheet with two pieces of aluminum foil, side by side but not overlapping.

Assemble 20 chips on each piece of foil. Layer the chips with toppings, placing half of the cheese first, then the tomatoes, onions and chicken, followed by the remaining cheese. Broil on high for 3-5 minutes, or until cheese is melted and chips brown slightly.

Top with lettuce, avocado, crema and hot sauce. Serve immediately.  Serves two

 

 

half an avocado, mashed

½ cup prepared ranch dressing

½ cup sour cream

juice of ½ lemon

1 tsp garlic powder

Whisk all ingredients in a bowl until smooth & fully incorporated. Dollop over nachos. Can be refrigerated in airtight container for up to three days. ENJOY! 

 

Avocado Ranch Crema

 

Fried Chicken Nachos with Avocado Ranch Crema