6⅓ oz nacho chips, (1 pack) or tortilla chips
5 oz chicken breast, (1 piece) skinless
2 cups salsa, divided
2 cups Monterey Jack cheese, or Pepper Jack cheese, grated and divided
2 cups cheddar cheese, grated and divided
1 cup jalapeño peppers, pickled, thinly sliced, and divided
¼ cup green onions, sliced
¼ cup water
1 tbsp vegetable oil
2 tsp white vinegar, distilled
1 tsp salt
1 tsp ground black pepper
¼ tsp liquid smoke
2 garlic cloves, bruised
lime zest, (from 1 lime)
lime juice, (from 1 lime)
cooking spray
Combine water, oil, vinegar, salt, pepper, liquid smoke, garlic, lime zest, and lime juice in a mixing bowl. Whisk until evenly incorporated.
Add the chicken, cover, and set aside in a chilled area. Allow to marinate for at least 3 hours, or best if overnight.
Preheat the grill or skillet and grease with cooking spray.
Grill the chicken for roughly 10 minutes or until fully cooked and charred on all sides. Set aside to rest briefly, then cut up the chicken into bite-sized pieces or shred.
Preheat the oven to 375 degrees F.
Place ½ of the nacho pack into a baking casserole of choice, then pour ½ of the salsa on top.
Next, sprinkle ½ the cheeses, followed by the jalapeño peppers. Repeat until there are 2 layers of chips, cheese, salsa, and peppers.
Bake for about 10 minutes, or until the cheese has melted and all ingredients have warmed up.
Once baked, sprinkle the chicken and green onions on top then serve!
Sugar: 4g
:
Calcium: 641mg
Calories: 507kcal
Carbohydrates: 27g
Cholesterol: 93mg
Fat: 32g
Fiber: 3g
Iron: 2mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 4g
Potassium: 459mg
Protein: 30g
Saturated Fat: 16g
Sodium: 1580mg
Trans Fat: 1g
Vitamin A: 1132IU
Vitamin C: 3mg
