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Stuffed Chicken Nachos

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Submitted by: MrsDebbieDuran

 

Chopped cooked chicken breasts, mozzarella cheese and green onion are folded inside thin corn tortillas, fried, cut in wedges, topped with garnishes and baked.
 

Ingredients

  • 3 skinless, boneless chicken breasts
  • 1/4 cup olive oil
  • 1 cup green onions, finely chopped (divided)
  • 1/2 cup cilantro, finely chopped (divided)
  • Juice of one lime
  • 1 package extra-thin yellow corn tortillas
  • 2 cups shredded mozzarella cheese
  • 1 cup sour cream
  • 1 cup diced fresh roma tomatoes
  • 1/2 small can olives
  • Mexican queso or cheddar cheese, shredded
  • Jalapeno peppers
  • Shredded lettuce, if desired
  • Salsa dip, if desired

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Method

Fry chicken in some of the olive oil just until juices run clear. Remove from pan and set aside to cool. Chop chicken and mix in a bowl with 1/4 cup of the green onions, 1/4 cup of the cilantro and the lime juice. Cover half of each tortilla shell with meat mixture, then sprinkle mozzarella cheese on top. Heat a large nonstick frying pan with some olive oil on medium-high heat. Fold tortillas in half, with meat and cheese mixture inside, and place in hot oil. Cook about 1 1/2 minutes on each side or until golden brown. Fry only the outside of the taco shell, the meat and cheese will be melting on the inside. Place cooked tacos on a plate until all are cooked, then let cool just a little. Using scissors, cut each into three triangles and place on a cookie sheet. Spread top of each nacho with a teaspoon of sour cream. After sour cream has been added, garnish each with tomatoes, olives, cheese sprinkles, jalapenos, green onion and/or cilantro. Place cookie sheet in a 350 degree oven about 4 minutes, or until gooey. Serve on the cookie sheet, or dress it up on a tray with shredded lettuce and place them on top. Serve with salsa dip, if desired.

 

Notes: Shells must be yellow, corn and thin; that makes them pliable.

 

Number of Servings: 6

 

Submitted by: MrsDebbieDuran ()

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