Salsa Verde Chicken Nachos

Salsa Verde Chicken Nachos

Ingredients:

For the Nachos:

• 11 oz. bag of tortilla chips

• 1 cup Pico de Gallo (see recipe below)

• 1/2 cup Salsa Verde (store-bought or homemade)

• 1 avocado, sliced

• 1/4 cup black olives, sliced

• 1 jalapeno, sliced

• 2 cups Chihuahua Brand Quesadilla Cheese

• 1/4 cup cilantro, chopped

For the Pico de Gallo:

• 1 medium-sized tomato, diced

• 1 medium-sized white onion, finely chopped

• 1 jalapeno, seeded and finely chopped (adjust to your preferred level of spiciness)

• 4 cloves garlic, minced

• Fresh cilantro, chopped

• Juice of 1 lime

• Salt and pepper to taste

For the Salsa Verde Chicken:

• 1lb. chicken breast

• Salt and pepper, to taste

• 8oz. cream cheese

• 2 cups salsa verde (store-bought or homemade)

Instructions:

1. Season chicken with salt and pepper then add it to a slow cooker along with the cream cheese and salsa verde.

2. Cook on low for 3-4 hours or on high for 1-2 hours.

3. Once cooked, shred the chicken with two forks or a hand mixer and mix it well with the sauce in the slow cooker.

4. Preheat the oven to 350 degrees Fahrenheit.

5. In a bowl, combine the diced tomato, finely chopped white onion, jalapeño, minced garlic, and fresh cilantro.

6. Squeeze the juice of one lime over the mixture.

7. Season with salt and pepper to taste. Mix well and set aside.

8. On a large baking sheet, spread out the tortilla chips to form an even layer.

9. Sprinkle the chips with a layer of Chihuahua Brand Quesadilla Cheese then top with slices of jalapeno.

10. Cook in the oven for 10 minutes.

11. Once the nachos have baked in the oven, drizzle salsa verde on top, followed by the pico de gallo, black olives, avocado slices, and cilantro.

12. Serve your loaded nachos immediately, and enjoy!