Preparation Time: 25 minutes
Cook Time: 20 minutes
Cut: Boneless chicken
Serves: 6
Ingredients
2 chicken breasts, skinless boneless, cut into ¼” cubes
2 Tbsp (30 ml) canola oil
1 Tbsp (15 ml) taco seasoning
¼ cup (60 ml) pickled jalapeno peppers, diced
1 bag (290 g) corn tortilla chips
2 cups (500 ml) shredded Tex Mex cheese
2 green onions, diced
½ cup (125 ml) cilantro, chopped
1 avocado, chopped
Salsa
Sour cream
Hot sauce
Preparation
Preheat oven to 400F. Line a large baking sheet with parchment paper.
Heat canola oil in large skillet over medium high heat. Add cubed chicken and sauté for 10 minutes. Add taco seasonings and pickled jalapenos, mix until well combined. Remove from heat.
Create a layer of tortilla chips on the baking sheet using half the bag. Top with half the chicken mixture and one cup of cheese. Repeat for a second layer. Place in bottom rack of hot oven for 10-15 minutes. Remove when the chips start to brown.
Sprinkle with green onions, cilantro and avocado. Serve with salsa, sour cream and hot sauce.
