RECIPE # 4788 FRIED CHICKEN NACHOS Mon. March 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