Southern Fried Chicken Nachos with Peach-Pecan Salsa
INGREDIENTS
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1/2 cup chopped pecans
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1 small red onion, chopped (about 1/2 cup)
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1 small jalapeno pepper, seeded and finely chopped (optional)
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1/4 cup snipped fresh cilantro
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2 Tbsp. lime juice
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1 8-oz. pkg. cream cheese, softened
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1/4 cup dairy sour cream
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1 tsp. ground black pepper
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1/2 tsp. ground cumin
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2 Tbsp. lime juice
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1 7-oz. can salsa verde (tomatillo salsa) or 1/2 of a 16 jar salsa verde
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8 corn tortillas
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1 1/2 cups peanut oil
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1/2 cup all-purpose flour
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1/2 tsp. salt
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1/2 tsp. ground black pepper
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1/2 tsp. paprika
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1/4 tsp. ground cumin
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1/4 tsp. ground coriander
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2/3 cup Tostitos® Southwestern Ranch Dip (about 1/2 of a 15-oz. jar)
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1 lb. chicken breast tenderloins
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3 ripe peaches, peeled, pitted, and coarsely chopped or 2, 15-oz. cans peach slices, drained and coarsely chopped
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