This recipe is one of my FAVORITES to make for a small gathering. You cannot BEAT the simplicity of cheesy nachos and there are always NO leftovers to put away.
Preheat oven: 450 degrees
- 1 tomato, diced
- 1/4 red onion, , diced
- 1 package of ready made chicken, diced
- 1 avocado, diced
- 1 small can of corn (drained)
- 1 large can of black olives, diced
- 1 bag of shredded Mexican cheese
- salt and pepper
- cilantro if you like
Step 1: When you cut up your tomatoes make sure to remove the wet centers. I like to keep everything crispy and all the excess water from the center will really mush things down.
Step 2: An easy way to handle the avocado is to cut it while it’s still in the shell. Cut crossing horizontal and vertical lines and then take your spoon to pull away from skin.
Step 3: Dice everything else including the chicken – as you normally would.
Step 4: Combine in bowl. Salt and pepper and lightly toss. You don’t want to mush the avocado.
Step 5: Layer – chips, mixture, cheese. Repeat. Cook for 10-15 minutes (depending on how you want the cheese) and enjoy!
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