Whenever tortilla chips are in sight I always end up eating way too many -especially if guacamole is involved- and filling up before I get to the rest of my meal. Who says guac/salsa and chips can’t be a meal, anyway? Well, nachos is the solution. It makes tortilla chips the main event and you can add as many toppings (lots of protein, even veggies) to make it more healthful/filling!

These salsa verde chicken nachos are our latest favorite creation. It’s a simple concoction: toss chicken in salsa verde and pile it on a bed or crispy chips with lots of cheese, beans, and corn. When it comes out of the oven all toasted and melty, add the peppers and onion, cilantro, tomatoes/salsa, avocado, and sour cream. It’s a feast.

Salsa Verde Chicken Nachos

INGREDIENTS

tortilla chips (our favorite are Late July Thin and Crispy)
cheese, grated (Colby/Monterey/Pepper Jack, Cheddar, Mexican blend, etc.)
cooked chicken, shredded
salsa verde (our favorite is Trader Joe’s)
black or pinto beans
corn (fresh or frozen)
red/orange/yellow bell pepper, diced
green onion or chives, chopped
cilantro, chopped
tomato, diced
pico de gallo or salsa
sour cream
guacamole or avocado, pitted and sliced
pickled or fresh jalapeno, sliced

DIRECTIONS

1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil and coat with cooking spray. Toss chicken in salsa verde to coat. Spread a layer of tortilla chips on the pan, top with a generous amount of shredded cheese, chicken, beans, and corn (and any other toppings you want baked in the oven). Sprinkle a bit more cheese on top.
2. Bake in preheated oven for 15-20 minutes until the cheese has fully melted and the chips are beginning to brown.
3. Remove from the oven and top with additional toppings: red pepper, onion/chive, cilantro, tomato, pico/salsa, sour cream, guacamole/avocado, jalapeno, etc. and serve immediately.