Chicken nachos make an easy weeknight meal that requires virtually no cooking or cleanup. To make them as healthy as I can, I use whole wheat tortilla chips and a high vegetable and chicken to cheese ratio. The herbs and lime impart fresh flavour.
I lined a large cookie sheet with foil and covered it with a single layer of tortilla chips. I added: 2 cups shredded rotisserie chicken, 1 chopped yellow and 1 chopped red pepper, 1 cup diced fresh tomatoes, 15-20 slices of pickled jalapenos and 5-6 tablespoons of medium spicy salsa from a can. I sprinkled mozzarella cheese over top and broiled for just a couple of minutes until the cheese started to brown and bubble. After removing from the oven, I added a couple of spoonfuls of Greek yogurt mixed with an equal portion of light sour cream, and guacamole made with bit of lime juice, cumin and cayenne. Finally, I sprinkled with chopped chives and cilantro and a good squirt of lime juice.
Add black beans
Add chopped red onion
Substitute chives for green onion
Substitute mozzarella cheese for Monterey Jack or cheddar cheese
Substitute blue corn chips