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CHICKEN NACHOS

Active Time : 20 minutes
Total Time : 1 hour
Serves : 8 servings
INGREDIENTS
  • 1 pound boneless, skinless chicken breasts
  • 1 cup prepared mesquite with lime marinade
  • 1 12 ounce package restaurant style tortilla chips
  • 1 15 ounce jar Monterey Jack salsa con queso
  • 1 10 ounce can diced tomatoes with medium green chiles drained
  • 1 cup sliced jalapeños optional
  • 1 8 ounce package fancy shredded Mexican style nacho blend cheese
  • 1/4 cup sliced green onions optional
  • - sour cream optional
  • - salsa optional
DIRECTIONS

Place chicken in a 1-gallon recloseable food storage bag. Pour marinade over chicken; seal bag. Marinate chicken 30 minutes or up to overnight in refrigerator.

Prepare grill to medium. Remove chicken from marinade; discard marinade. Place chicken on grill; grill, turning once, 10-15 minutes or until internal temperature reaches 170°F and juices run clear.

Chop chicken into bite-size pieces. Place enough tortilla chips on large baking sheet to cover generously. Top with chicken, con queso, tomatoes and jalapeños; sprinkle with cheese.

Bake in a preheated 350°F oven 10-15 minutes or until cheese is melted and bubbly. Garnish with sliced green onions and serve with sour cream and salsa, if desired.