Chicken Nachos

Chicken Nachos

Nothing beats cheesy nachos with delicious veggies! Topped with salsa, sour cream and guacamole, we promise there will be no left overs.


  • 1 package (2 x 150 g)
  • 1 package (320 g)
    Tex Mex cheese, shredded
  • 1/2
    medium orange bell pepper, diced
  • 1/2
    medium yellow bell pepper, diced
  • 1-2
    jalapeno peppers. sliced
  • 1/2
    medium red onion, diced
  • 10
    grape tomatoes, sliced
  • 1 bag (275 g)
    salted tortilla chips
  • salsa
  • sour cream
  • guacamole
  1. Pre-heat your oven to 300°F.
  2. Divide tortilla chips and all toppings into 3
  3. On a parchment lined baking sheet, lay your first layer of tortilla chips on the baking sheet.
  4. Top tortilla chips evenly with 1/3 of toppings in the following order orange pepper, red pepper, jalapenos, red onion, grape tomatoes, Lilydale®Oven Roasted Carved Chicken Breast Strips and cheese).
  5. Place another layer of tortilla chips on top of toppings and repeat toppings. Repeat tortillas and toppings one more time.
  6. Place in oven and bake for approximately 10 minutes or until cheese melts, turn to broil for the last minute.
  7. Top with large dollops of salsa, sour cream, and guacamole.

The trick to making the very best nachos is LAYERING

Recipe Overview


PREP TIME: 30 minutes

COOK TIME: 15 minutes

TOTAL TIME: 45 minutes

Products in this Recipe