Tequila Lime Sheet Pan Chicken Nachos

• Meat

  • 6 Chicken, boneless skinless tenders

• Produce

  • 1/4 cup Cilantro, fresh
  • 1/2 cup Onion

• Condiments

  • 1 tbsp Lime juice
  • 1 cup Pico de gallo, prepared

• Baking & Spices

  • 1 (1 ounce packet Taco seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 cups Mexican-blend cheese

• Beer, Wine & Liquor

  • 1 tbsp Tequila

• Other

  • 32 (ish tequila lime baked tortilla chips (recipe here (you can also use your favorite tortilla chips instead
  • 1/4 cup White queso (store-bought or recipe here

Found on thecookierookie.com

Description

Ingredients

• 32(ish) Tequila Lime Baked Tortilla Chips (recipe HERE ) (you can also use your favorite tortilla chips instead)
• 6 boneless skinless chicken tenders, cut into small strips
• 1 (1 ounce) packet taco seasoning (Im partial to Old El Paso )
• 1 tablespoon olive oil
• 1 tablespoon tequila
• 1 tablespoon lime juice
• 1/2 cup chopped onion
• 1/4 cup White Queso (store-bought or recipe HERE )
• 2 cups shredded Mexican blend cheese
• 1 cup prepared pico de gallo
• 1/4 cup fresh chopped cilantro (optional)
• Optional additional toppings: black beans, mexi-corn, jalapeños, refried beans, olives, or anything you love!
• Garnish ideas: sour cream, avocado, guacamole, salsa, the list goes on and on!

Directions

• Preheat your oven to 350F
• In a large skillet, heat your oil over medium/high heat
• Add the chicken into the skillet and toss in the tequila, taco seasoning, and lime juice, Stir to combine. Cook the chicken until fully cooked; about 4-5 minutes. Set aside.
• Lay the chips on a large sheet pan/cookie sheet sprayed with nonstick spray. Lay them pretty much in a single layer, only slightly overlapping. (I hate when chips get caught underneath and dont get any toppings!)
• Arrange the chicken and onion over the chips.
• Drizzle the chips and chicken with the white queso, a little goes a long way. You dont want everything to get soggy.
• Sprinkle everything with the shredded cheese
• Top with the pico and cilantro.
• Bake for approximately 10-15 minutes, rotating halfway through. You want the cheese fully melted and the chips starting to turn brown on the edges.
• Remove from the oven and top with all your favorites: sour cream, guac, salsa, the works!
• Enjoy!