Empty My Fridge
Nachos But My Chips Are Chicken | Tasty Twist
Ingredients
- Cooking spray
- Ground chicken1 lb
- Egg1
- Mozzarella cheese · shredded½ cups
- Cheese · grated½ cups
- Taco seasoning½ tbsp
- Paprika1 tsp
- Garlic powder1 tsp
- Umami seasoning1 tsp
- Salt1 tsp
- Refried bean
- Tortilla chips
- Guacamole
- Pico de gallo
- Pickled jalapeño
- Sour cream
- Cilantro
- Lime
Instructions
- Preheat the oven to 375°F (190°C). Line two 18 x 13-inch baking sheets with parchment and coat with cooking spray.
- Mix the ground chicken, egg, mozzarella, Romano, taco seasoning, paprika, garlic powder, umami seasoning and kosher salt in a large bowl by hand until fully combined and tacky.
- Split the mixture in half. On each prepared sheet, roll one half between plastic wrap as thin as possible, about 1/8 inch thick. Remove the wrap and spray the top with cooking spray.
- Bake for 25-30 minutes until each sheet is set and golden brown.
- While still warm, move each sheet to a cutting board and cut into tortilla-chip-sized triangles.
- Arrange half the chips on a platter, top with refried beans, nacho cheese sauce, guacamole, pico de gallo, pickled jalapeños, crema and cilantro. Add the remaining chips and repeat the toppings. Finish with lime wedges.
Summarized from Tasty's video. Watch it for the details.
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EggCheeseLimeMozzarella cheeseSour creamGround chickenTortilla chipsPickled jalapeño
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