Stew Leonard’s Salsa Baked Chicken Nachos
Spicy, smoky, crispy, and tender, Stew Leonard’s Executive Chef Michael Luboff’s fool-proof recipe for Salsa Baked Chicken Nachos will surely add some flair to any Mexican fiesta. Serve with a side of Stew Leonard’s guacamole, sour cream, and medium-hot salsa.Ingredients
1 bag Rippled Potato Chips (16 oz.), Tortilla Chips (16 oz.) or Blue Corn Strips (11.5 oz.)
1-1/2 lbs. Boneless Chicken Tenders Weekly Special
1 jar Salsa
1/4 cup Red Onion, thinly sliced
2 cups Mexican Blend Shredded Cheese
Stew Leonard’s Salsa Baked Chicken Nachos Weekly Special
For the chicken, toss the chicken tenders with one jar of Stew’s medium salsa and bake in a pre-heated 350 degree oven for 35 minutes, let cool and then chop and set aside.
For the nachos, preheat oven to 400 degrees F. Spread chips out on a baking sheet.
Place chopped salsa baked chicken over chips.
Add on the red onion slices.
Sprinkle the cheese on top.
Bake for 5-10 minutes until cheese is melted.
Garnish with black olives, jalapenos, and chopped cilantro to taste