Chipotle-Pulled Chicken Nachos with Avocado and Lime Cream
- Total Time
- 0:45
- Prep
- 0:30
- Cook
- 0:15
- 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.
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cooked skinless boneless chicken breast(s)2 cup(s), chopped, coarsely shredded
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canned tomato sauce8 oz
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ground cumin1 tsp
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chili powder1 tsp, chipotle variety
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cayenne pepper1 pinch
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light sour cream¼ cup(s)
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fresh lime juice1 Tbsp
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cooking spray4 spray(s)
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tortilla chips30 chip(s)
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50% reduced fat sharp cheddar cheese-¾ cup(s), shredded
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salsa sauce¾ cup(s)
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avocado½ medium, diced
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sweet red pepper(s)1 small, diced
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uncooked scallion(s)¼ cup(s), chopped
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pickled jalapeno peppers¼ cup(s), chopped, sliced
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cilantro¼ cup(s), chopped
- Combine chicken, tomato sauce, cumin, chili powder and cayenne pepper in a small saucepan; heat over medium heat until bubbly.
- Stir together sour cream and lime juice; set aside.
- Preheat broiler. Coat a large rimmed sheet pan with cooking spray.
- 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).
- Drizzle sour cream mixture and salsa over top; sprinkle evenly with avocado, red pepper, scallion, pickled jalapenos and cilantro. Serve immediately.
- Serving size: 5 topped chips (about 1 1/4 c)