Loaded Chicken Nachos Recipe

Ingredients

• 2 cups grated hard cheese, such as Parmesan, Asiago, or aged Gouda (about 8 ounces)

• 3 teaspoons avocado oil, divided
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cups diced leftover chicken or turkey
• 4 teaspoons lime juice
• ¼ teaspoon ground cumin
• 0.12 teaspoon fine sea salt
• 0.12 teaspoon ground black pepper
• 1 cup shredded sharp cheddar cheese

• Guacamole
• Sour cream
• Sliced jalapeño peppers
• Finely diced onions
• Lime wedges or slices

1. Preheat the oven to 375°F. Place a piece of parchment paper on a rimmed baking sheet.
Make the chips
2. Using a 2½-inch jar lid or round cookie cutter as a guide, drop 1 tablespoon of the cheese onto the parchment and use your fingers to spread the cheese to form a circle. Space the circles of cheese about 2 inches apart.
3. Bake the rounds for 5 minutes or until lightly browned and bubbly. Allow to cool on the pan; they will crisp up as they cool. Remove the chips from the parchment paper and place on a serving platter.
4. Meanwhile, make the filling: Heat 1½ teaspoons of the oil in a large skillet over medium-high heat. Add the bell peppers and sauté for 3 minutes or until crisp-tender; transfer the peppers to a small bowl.
5. While the peppers are cooking, combine the chicken, lime juice, cumin, salt, and pepper in a medium-sized bowl.
6. In a greased 13 by 9-inch baking dish, layer half of the peppers, half of the chicken, and then half of the cheddar cheese. Repeat the layers. Bake, uncovered, for 10 minutes or until heated through.
7. Use a spatula to transfer the nacho mixture from the baking dish onto the chips on the serving platter. Serve with guacamole, sour cream, sliced jalapeños, finely diced onions, and lime wedges or slices, if desired.
8. These nachos are best served fresh, but extra filling and chips can be stored in separate airtight containers in the refrigerator for up to 4 days. Reheat the filling in a baking dish in a preheated 375°F oven for 4 minutes or until warmed through.