Salsa Verde Chicken Nachos

You Will Need

Chicken Nachos

1 (1-1/2 to 2 pound) rotisserie chicken, pulled from the bone and shredded (about 4 cups)
1 1/2 cups Salsa Verde Ranchera Salsa
1 large (13-ounce) bag tortilla chips
1 (15-ounce) can black beans, drained and rinsed
1/2 cup Texas Sweet & Hot Jalapenos (use more or less depending on how spicy you like your nachos)
3 spring onions, trimmed and finely chopped
1 (8-ounce) block sharp white cheddar cheese, grated (about 2-1/2 cups)

Optional Toppings

1/3 cup crumbled fresh cheese – queso fresco, queso blanco, feta cheese or goat cheese are great options
1/4 cup Salsa Verde Ranchera Salsa
3 medium radishes, sliced very thin
Sliced black olives
Cilantro leaves
Amazon Triple Peppers in Vinegar, sliced.
Lime, cut into wedges
1/4 cup sour cream, thinned with 2 to 3 tablespoons of water

Directions

Heat the oven to 350º F and line a large, rimmed baking sheet with aluminum foil.
Add Salsa Verde Ranchera Salsa to a large skillet over medium heat. Stir in the chicken and cook 5 minutes until warmed through.
Arrange a single layer of tortilla chips on the bottom of the foil-lined pan then begin building the nachos. Scatter one third of the chicken, black beans, Texas Sweet & Hot Jalapenos, chopped green onion and grated cheddar cheese over chips. Repeat with additional layers of chips and toppings until they are used up. (We usually end up with three layers of chips).
Bake the nachos until the cheese has completely melted and everything is hot, 15 to 20 minutes.
Serve nachos family style, right on the baking sheet, with as many additional toppings scattered on top as you like — we love adding crumbled fresh cheese, extra Salsa Verde Ranchera Salsa, Amazon Triple Peppers in Vinegar and thinly sliced radishes.