4

Chipotle-Pulled Chicken Nachos with Avocado and Lime Cream

Total Time
45 min
Prep
30 min
Cook
15 min
Serves
6
Difficulty
Easy
Ooey and gooey, this Mexican classic gets a nutrient boost with tons of fresh veggies, low-fat cheese and lean chicken breast.
Ingredients

cooked skinless boneless chicken breast(s)

2 cup(s), chopped, coarsely shredded

canned tomato sauce

8 oz

ground cumin

1 tsp

chili powder

1 tsp, chipotle variety

cayenne pepper

1 pinch

light sour cream

¼ cup(s)

fresh lime juice

1 Tbsp

cooking spray

4 spray(s)

tortilla chips

30 chip(s)

50% reduced fat sharp cheddar cheese

¾ cup(s), shredded

salsa sauce

¾ cup(s)

avocado

½ medium, diced

sweet red pepper(s)

1 small, diced

uncooked scallion(s)

¼ cup(s), chopped

pickled jalapeno peppers

¼ cup(s), chopped, sliced

cilantro

¼ cup(s), chopped

Instructions

  1. Combine chicken, tomato sauce, cumin, chili powder and cayenne pepper in a small saucepan; heat over medium heat until bubbly.
  2. Stir together sour cream and lime juice; set aside.
  3. Preheat broiler. Coat a large rimmed sheet pan with cooking spray.
  4. Arrange chips on prepared pan in an even layer; top evenly with chicken mixture and cheese. Heat under broiler until cheese melts, 3-4 minutes (should be 6 inches away from broiler).
  5. Drizzle sour cream mixture and salsa over top; sprinkle evenly with avocado, red pepper, scallion, pickled jalapenos and cilantro. Serve immediately.
  6. Serving size: 5 topped chips (about 1 1/4 c)

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