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Suggest a better descriptionMake the Pico de Gallo during lunch
Pre heat Oven 375F
Season Chicken with Salt, Pepper, Cumin, Oregano.
Cook in a pan with some Extra Virgin Olive Oil. Once cooked squeeze a little of lime on both side of the chicken. Wait five minute and shred the chicken.
Blend 1/2 cup of Pico de Gallo
Shred a whole block of Monterey Jack Cheese and Slice Jalapeno Pepper
In a bowl combine shredded chicken and salsa
Place tortilla chips in a shallow oven proof dish. Spoon chicken mixture evenly on chips, sprinkle the Monterey Jack evenly over the chicken mixture and top with Jalapeno Pepper.
Bake until the cheese is melted 10-15 minutes. Remove from oven and serve warm.
Serve warm with sazon rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1205 | ||
Calories from Fat: 834 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.7g | 124 % | |
Saturated Fat 51.9g | 260 % | |
Monounsaturated Fat 30.7g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 235mg | 72 % | |
Sodium 1495.7mg | 52 % | |
Potassium 382mg | 10 % | |
Total Carbohydrate 28.8g | 8 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 25.1g | ||
Protein 67.4g | 96 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1205
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