Ingredients
For the chips:
- Several small flour tortillas
- Canola or peanut oil, for frying – or nonstick cooking spray
For the chicken:
- Easy Honey Teriyaki Chicken, shredded (recipe here)
For the nachos:
- Chopped celery and/or water chestnuts
- Shredded pepper jack cheese (preferably habanero jack)
- Shredded mozzarella cheese
- Finely chopped hot peppers
- Matchstick carrots
- Green onion, snipped
- Celery leaves, chopped, and/or cilantro
- Sriracha
Instructions
- To make the chips: cut small tortillas into fourths and fry in the oil until lightly brown and crisp, then sprinkle lightly with salt … or spray with cooking spray on both sides and sprinkle lightly with salt. Bake at 400 F until lightly browned and crisp.
- Prepare the chicken, but leave the chicken whole and as it cooks, bash it with a spatula until it starts to fall apart. Add about half the sauce (no cornstarch) and continue bashing the chicken until it’s cooked through. Remove from heat and shred with two forks, adding more sauce if needed. Save the rest of the sauce for next time.
- To make the nachos: preheat the oven to 350 F. Arrange chips to cover a baking sheet or oven-safe plate, sprinkle with shredded chicken, then with the celery and/or water chestnuts, then top with the cheeses and chopped hot pepper. Bake at 350 F. for 10 – 15 minutes until the cheese is nicely melted, then top with matchstick carrots, green onions, celery leaves or cilantro and a good drizzle of Sriracha. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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