2cupsshredded rotisserie chicken, or cooked chicken
2cupsshredded cheddar cheese
1cupmozzarella shredded cheese
1cupblack beans, drained
1cupcorn, drained
10ozMexicali dip & spread, (we buy La Terra Fina)
10ozChili Con Queso dip, (we buy La Terra Fina)
8ozblue corn chips
8oznacho cheese corn chips
3green onions chopped- greens and whites
1/2cupchopped fresh cilantro
1cupsour cream
1cupblack olives, drained
1cupsalsa
2limes, quartered
Purple cabbage, shredded
16ozstrawberries, 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.