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Super Bowl Loaded Chicken Nachos

These chicken nachos are the perfect flavor-packed dish to kick off your Super Bowl festivities.

By opting for a leaner meat than the traditional ground beef, you can sneakily cut calories without sacrificing flavor - leaving guests with more room to taste all of the other Super Bowl treats you've whipped up!

  • 2 garlic cloves, crushed
  • 6 green onions, finely chopped
  • 3 tablespoons organic canola or veggie oil
  • 1 teaspoon of freshly ground black pepper
  • 1 teaspoon of sea or kosher salt
  • 4 teaspoons of lemon juice
  • 1 cup salsa (your favorite store-bought brand)
  • 1/2 (12 ounce) package organic corn tortilla chips
  • 1 cup of mature cheddar cheese, shredded
  • 1/2 large tomato, diced
  • 1 chicken breast, shredded
  • 2 tablespoons cilantro, finely chopped
  • 2 tablespoons of pitted pimento olives, sliced (optional)
  • 1 cup of spinach and artichoke dip (optional)

Preheat oven to 350 degrees F (175 degrees C). Spritz some lemon juice on the shredded chicken. Then season with a couple sprinkles of the salt and pepper and set aside.

Over medium heat, heat the oil in a large skillet. Once the oil is warmed up (this won’t take long), throw in crushed garlic and green onions. Stir as they cook for about a minute and then toss in the chicken and stir for another minute or so. Then take the heat down a bit and add in the salsa, stirring and letting sit over a simmer to keep the mixture warm while you get the chips ready.

Lay down tortilla chips evenly on a baking sheet (preferably with sides). Add the chicken nacho mix on each chip individually (you'll get bonus points for presentation) or pile it on top of a bed of chips, bar style. Sprinkle the shredded cheddar cheese.

Place the baking sheet in the oven and bake for 10 minutes.

Remove the nachos from the oven and let them sit for a few minutes. Then add the spinach and artichoke dip on top with sprinkle with cilantro (and olives if you desire) for tasty goodness.

Image via Days of a Domestic Dad


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