Chicken Nachos
Ingredients
- 1 rotisserie chicken, skinned, deboned and shredded
- 1 15-ounce can black beans, rinsed and drained
- 1 11-ounce can white shoepeg corn, drained
- 1 cup Raised on a Roux Cheese Dip
- 1 cup Raised on a Roux Pico de Gallo
- 1 cup Raised on a Roux Guacamole
- 1 cup sour cream
- 2 fresh jalapeno peppers, seeded and thinly sliced
- 1 14-ounce bag thick tortilla chips
Instructions
Warm chicken, black beans and corn in separate dishes. On a large platter, spread out an even layer of tortilla chips. Scatter shredded chicken, black beans, corn and pico de gallo over chips. Pour a generous amount of cheese dip on top. Add two or three more layers. Garnish with guacamole, sour cream and fresh jalapeno slices. Serve immediately. Makes 6 servings.