Game Day Baked Nacho Board
Made ono a 26 inch board
Ingredients
- 2 cups shredded rotisserie chicken, or cooked chicken
- 2 cups shredded cheddar cheese
- 1 cup mozzarella shredded cheese
- 1 cup black beans, drained
- 1 cup corn, drained
- 10 oz Mexicali dip & spread, (we buy La Terra Fina)
- 10 oz Chili Con Queso dip, (we buy La Terra Fina)
- 8 oz blue corn chips
- 8 oz nacho cheese corn chips
- 3 green onions chopped- greens and whites
- 1/2 cup chopped fresh cilantro
- 1 cup sour cream
- 1 cup black olives, drained
- 1 cup salsa
- 2 limes, quartered
- Purple cabbage, shredded
- 16 oz strawberries, or fruit in season, like grapes for munching!
Instructions
- Preheat the oven to 400F.*
- Lay half the chips in a single layer on a large sheet pan (lined with foil or use parchment paper).
- Top the chips with shredded chicken, black beans, corn, cheddar cheese, and mozzarella cheese.
- Repeat the toppings, ending with cheese.
- Add a piece of parchment paper over the top to prevent sticking, and then cover the entire pan with foil.
- Bake the nachos for 20 minutes. Remove the top foil and parchment, and BROIL for 2 minutes or so.
- On a food safe board, lay down a stack of pot holders (to hold the size of the pan).
- When the nacho is done, set on the hot pads and add chips, dips, and fruit around it. Serve!
- Serve with a selection of toppings: reserved cilantro, sour cream, chopped avocados or guacamole, salsa, tomatoes, olives, limes, corn (may also be added to the nachos before cooking), etc.