While these aren’t traditional (more Mexican-style) nachos, they’re rib-sticking, mouthwatering fun for your tastebuds. Good for your game day celebration, your Cinco de Mayo celebration, or even just a Tuesday, this dish is celebration on a platter. 😉


  • 2 cloves garlic, crushed
  • 6 green onions, chopped
  • 3 tablespoons organic canola oil
  • 1 teaspoon of fresh ground pepper
  • 1 teaspoon of salt
  • 4 teaspoons of lemon juice
  • 1 cup salsa
  • 1/2 (12 ounce) package tortilla chips
  • 1 cup of mature cheddar cheese, shredded
  • 1/2 large tomato, diced
  • 1 chicken breast, cooked and shredded
  • 2 tablespoons of pitted pimento olives, sliced (optional)
  • 1 cup of spinach and artichoke dip (optional)
  • cilantro (optional)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Shred the chicken. Spritz some lemon juice on it. Also sprinkle salt and pepper. Set aside.
  3. Heat the organic canola oil in a large skillet over medium heat. Add the crushed garlic and green onions. Toss in the chicken and combine. Add the salsa!
  4. Grab a baking sheet. Lay down tortilla chips evenly. 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. The mature cheese will pack in lots of flavor.
  5. Place the baking sheet in the oven and bake for 10 minutes.
  6. Remove from oven, let sit for a few minutes. Add the spinach and artichoke dip on top with cilantro for tasty goodness.
  7. Enjoy and watch the game.

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