Dutch Crunch Loaded Chicken Nachos

Dutch Crunch Loaded Chicken Nachos
Prep Time: 15 | Servings: 4

Ingredients

1 Bag of Dutch Crunch Parmesan and Garlic Kettle Chips
1 Cup of Fully Cooked Chicken Strips, diced (found near the deli meat)
1/2 Cup of Old Dutch Restaurante Style Mild Salsa
3 Cups of  Colby Jack Cheese, shredded
1 Medium Avocado, diced
1/4 Cup of Green Onions, diced
1/2 Cup of Sour Cream (optional)

Preparation

  • Preheat oven to 350°F.
  • First pour the bag of Dutch Crunch Parmesan and Garlic Kettle Chips onto a large oven safe platter or cookie sheet.
  • Spread the chicken and  Old Dutch Restaurante Style Mild Salsa evenly over the chips.  Next top with the shredded cheese.
  • Place the platter into the oven for about 10 minutes or until the cheese has melted.
  • Remove the platter from the oven and top the mixture with avocado, green onions, and sour cream.  Enjoy!

Recipe Variations

  • Try using your left over chicken or taco meat from a previous meal.