skip to content
This recipe was featured in Spicy Foods.
Ali Allie | CoServ Electric
1 bag tortilla chips (13 ounces)
3 cups cooked and shredded chicken
1 cup hot sauce, or more to taste
3 cups shredded sharp cheddar cheese
1 cup crumbled blue cheese
6 scallions, thinly sliced
3 celery ribs, finely diced
1 pint cherry tomatoes, quartered
Sour cream as desired for serving
1. Preheat oven to 425 degrees. Line an 18-by-10-inch rimmed baking sheet with parchment paper. Place a layer of tortilla chips on the baking sheet, overlapping some of the chips. Make sure the bottom of the sheet is covered.
2. In a bowl, combine the chicken and hot sauce. Spread the chicken evenly over the chips and sprinkle with cheddar and blue cheeses.
3. Bake 8–10 minutes or until the cheeses are melted.
4. Remove from oven and sprinkle nachos with scallions, celery and tomatoes. Top with sour cream.
Servings: 8–10. Serving size: 10 ounces. Per serving: 557 calories, 36.80 g protein, 28.50 g fat, 33.09 g carbohydrates, 4.28 g dietary fiber, 931 mg sodium, 3.11 g sugars, 115 mg cholesterol
Tortilla chips can be white corn or a combination of blue and white corn. The parchment paper makes cleanup easy.