Layers of chips, chicken, salsa, and cheese make this colorful dish perfect for sharing at gatherings or mealtime.
# What You’ll Need:
→ Protein & Chips
01 - 2 cups cooked chicken breast, shredded
02 - 1 bag (10 oz) tortilla chips
→ Mango Pineapple Salsa
03 - 1 cup mango, peeled and diced
04 - 1 cup pineapple, peeled and diced
05 - 1 small red onion, finely chopped
06 - 1 jalapeño, seeded and minced
07 - 1/4 cup fresh cilantro, chopped
08 - Juice of 1 lime
09 - 1/2 teaspoon salt
→ Cheese & Toppings
10 - 2 cups Monterey Jack cheese, shredded
11 - 1/2 cup queso fresco, crumbled (optional)
12 - 1 avocado, diced
13 - 1/4 cup sour cream (optional)
14 - 2 tablespoons green onions, sliced
# How-To:
01 - Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
02 - In a medium mixing bowl, combine mango, pineapple, red onion, jalapeño, cilantro, fresh lime juice, and salt. Gently toss to incorporate and set aside.
03 - Arrange tortilla chips in a single, even layer on the prepared baking sheet.
04 - Distribute shredded chicken evenly over the chips. Top with shredded Monterey Jack cheese.
05 - Transfer the baking sheet to the oven and bake for 10 to 12 minutes, until cheese is fully melted and bubbling.
06 - Remove from oven and immediately spoon the mango pineapple salsa over the warm nachos.
07 - Sprinkle crumbled queso fresco and diced avocado on top. Add dollops of sour cream and garnish with sliced green onions as desired.
08 - Present warm for optimal flavor and texture.
