THE ULTIMATE CHICKEN NACHOS --BONNIE'S

Bonnie ^O^

By
@Utahn

This is party food, people!! This pretty dish is a complete meal in one. You can make a larger pan if you need to, just double up on the ingredients to feed all those hungry people. Provide a spatula for serving and let everyone dig in! Don't forget to stand back for the accolades! :) Enjoy!

Photos are my own, and so is this humble recipe.


Featured Pinch Tips Video

Rating:
★★★★★ 9 votes
Comments:
Serves:
4 to 6
Prep:
20 Min
Cook:
20 Min
Method:
Bake

Ingredients

8
chicken tenders
salt and pepper to taste
just a pinch of chipotle dried pepper, more if you like it spicy hot
garlic powder to taste
1 bag
Santitas white corn chips, yellow corn is okay or mix them. I prefer white corn chips.
16 ounces
Tostitos salsa con queso, divided
1
9 ounce can of Fritos bean dip
2 cups
sharp Tillamook grated cheese, divided
1 can
or 3/4 cup sliced black olives, drained
1 cup
sliced grape tomatoes
1/2 cup
sour cream
1
avocado, chopped
1/2 cup
jalapeno rings from jar
1/2 cup
chopped green onion
1
pat of butter, about a tablespoon
2
tablespoons olive oil

Step-By-Step

Step 1 Direction Photo

1Cook's note. Do the prep work first, and the dish will come together effortlessly. Assemble all ingredients before beginning. Preheat oven to 350 degrees. I cook my chicken tenders while my chips and cheeses are heating in the oven. With a little practice, they both get done at the same time.

Step 2 Direction Photo

2PREPARE CHICKEN TENDERS
Remove any skin or fat from the tenders and blot dry with paper towels and set aside.

Step 3 Direction Photo

3PREPARE TOPPINGS
Chop your tomatoes, green onions, olives and avocado. You will need sour cream and jalapeno rings or anything else you can't live without on a nacho. :)

Step 4 Direction Photo

4You will also need a jar of Tostitos salsa con queso, a salsa flavored cheese sauce/dip, and a can of Fritos bean dip. (The bean dip works better in this recipe than the traditional refried beans) Grate your Tillamook sharp cheddar cheese.

Step 5 Direction Photo

5PREPARE THE CHIPS, BEANS AND CHEESES
You will need a medium size bag of Santitas white corn chips. You can use yellow, if you prefer, or mix white and yellow corn chips together. You will also need a 9 X 13 baking dish to build your Nachos.

Step 6 Direction Photo

6Place 3/4 of the bag of Santitas chips in the baking dish. Spoon dollops of Fritos bean dip over the first layer of chips, using all of the can of bean dip on this bottom layer.

Step 7 Direction Photo

7Spoon 1 cup of the salsa con queso and 1 cup of the Tillamook sharp grated cheese evenly over the chips. (This is to our preference, you can reduce the amount of cheese if you prefer. Avoid adding more because you don't want it to be soggy).
Place the baking dish in the oven at 350 degrees for 10 minutes until salsa con queso and chips are hot.

Step 8 Direction Photo

8Remove baking dish from oven and add the remaining layer of chips and spoon on the salsa con queso and bake another 10 minutes. Turn off the oven, and sprinkle the remaining cup of Tillamook cheese on top. Leave dish in the oven to keep warm and melt the cheese.

Step 9 Direction Photo

9SEASONINGS FOR THE CHICKEN
Sprinkle chicken tenders on both sides with salt and pepper, to your taste.

Step 10 Direction Photo

10Sprinkle with the remaining seasonings: garlic powder, and a pinch of chipotle pepper. If you like it spicy hot, season both sides with chipotle. (Don't forget there are jalapenos as a garnish for the top of the dish!:)

Step 11 Direction Photo

11HOW TO COOK THE CHICKEN
Heat a couple of tablespoons olive oil in a nonstick skillet and a pat of butter until hot, but not smoking.

Step 12 Direction Photo

12Heat the oil in the skillet. Add the chicken tenders. When the chicken is nicely brown, turn it over. Adjust heat to medium. Fry the other side. Don't overcook the chicken, but do get a good sear on it.

Step 13 Direction Photo

13Remove chicken to a cutting board and cut into large chunks, set aside and tent the chicken to keep it warm.

Step 14 Direction Photo

14Remove the baking dish from the oven and add the toppings in the following order: tomatoes, olives, jalapeno, avocado and cooked chipotle chicken. Add sour cream and sprinkle with chopped green onions last.

Step 15 Direction Photo

15Serve immediately. Enjoy!

Step 16 Direction Photo

16Here is a closeup!