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Fajita Nachos
Yield: 4 servings
2 1/2 cups shredded cooked chicken
1 (1.27 ounce) package fajita seasoning
1/3 cup water
8 ounces tortilla chips
1 1/4 cups grated Cheddar cheese (5 ounces)
1 cup grated Monterey jack cheese
1 large tomato, chopped
1 (2 1/4 ounce) can sliced ripe olives, drained
1/4 cup sliced green onions
Salsa
In medium skillet, combine chicken, fajita seasoning and water; blend well. Bring to a boil; reduce heat and simmer 3 minutes.
Arrange chips on a large shallow ovenproof platter. Top with chicken and cheeses. Place under broiler to melt cheese. Top with tomato, olives, green onions and desired amount of salsa.
Garnish with guacamole and sour cream.
Makes 4 appetizer or 2 main dish servings.
NOTE: Sliced jalapenos may be added to the top, if desired.
