Sweet and tangy, these easy pulled-chicken nachos are assembled with rotisserie chicken for speedy preparation. Serve as a crowd-pleasing appetizer or for family dinner.
Recipe tags: adobo base, easy difficulty, main, chicken, roast
| Quantity | Ingredient |
|---|---|
| 2 tbsp | olive oil |
| 1 tbsp | Better Than Bouillon® Adobo Base |
| 2 tbsp | lime juice |
| 2 tbsp | pure maple syrup |
| 2½ cups | shredded rotisserie chicken |
| 1 bag | (9.5 oz) tortilla chips |
| 4 cups | shredded Monterey Jack cheese |
| 3 | green onions, thinly sliced |
| ⅓ cup | sour cream |
| 1 | avocado, halved, pitted, peeled and diced |
| 2 | radishes, thinly sliced |
Preheat oven to 400°F.
In large skillet set over medium heat, heat oil. Add Culinary Collection Adobo, lime juice, maple syrup and 2 Tbsp water; bring to a boil. Stir in chicken. Cover and cook, stirring occasionally, for 2 to 3 minutes or until chicken is heated through and coated evenly with sauce.
Arrange half the tortillas chips on a parchment paper–lined baking sheet. Scatter half the chicken, half the Monterey Jack cheese and half the green onions over top. Repeat layers 1 more time
Bake for 8 to 10 minutes or until cheese has melted. Drizzle with sour cream and sprinkle with avocado and radishes.
Tips: For loaded nachos, add also rinsed drained canned black beans, fresh or pickled jalapeño pepper slices and diced tomatoes to nachos before baking.