Orange Marmalade From Spain
This gameday classic is made easy, thanks to rotisserie chicken. But it's still as delicious as a restaurant plate of nachos and chock full of cheese, spice peppers, fresh tomatoes, and avocado. Vegetarian? Remove the meat, and it will still be tasty.
INGREDIENT :
- 1 11-oz. pkg. tortilla chips
- 2 cups shredded rotisserie chicken
- 6 ounces sharp Cheddar cheese, shredded (about 1½ cups)
- 1 cup prepared pico de gallo or salsa
- 2 radishes, thinly sliced
- 2 ounces cotija cheese, crumbled (about ½ cup)
- 1 ripe avocado, sliced
- ½ cup loosely packed fresh cilantro leaves
- 1 jalapeño, thinly sliced (optional)
- Hot sauce, for serving (optional)
RECIPE DIRECTION :
- Preheat oven to 400°F. Line a baking sheet with aluminum foil.
- Spread chips evenly across baking sheet and top with chicken and Cheddar. Bake until cheese is melted, about 10 minutes.
- Top nachos with pico de gallo, radishes, cotija, avocado, cilantro, and jalapeño and hot sauce, if using. Serve immediately.
