Chipotle-pulled chicken nachos with avocado and lime cream
4
Points®
Temps total: 45 min • Préparation: 30 min • Cuisson: 15 min • Portions: 6 • Difficulté: Facile
Ooey and gooey, this Mexican classic gets a nutrient boost with tons of fresh veggies, low-fat cheese and lean chicken breast.
Ingrédients
Canned tomato sauce
8 oz
Ground cumin
1 tsp(s)
Chili powder
1 tsp(s)
Cayenne pepper
1 pinch(es)
Light sour cream
¼ cup(s)
Fresh lime juice
1 tbsp(s)
Olive oil cooking spray
4 spray(s)
Tortilla chips
30 chip(s), about 6oz
Shredded reduced-fat Mexican-style cheese
¾ cup(s)
Salsa
¾ cup(s)
Avocado
¼ medium, diced
Red bell pepper
1 cup(s), chopped, diced
Uncooked scallions
¼ cup(s), chopped
Pickled jalapeno peppers
¼ cup(s), chopped, sliced
Cilantro
¼ cup(s), chopped
Cooked skinless, boneless chicken breast
2 cup(s), chopped, coarsely shredded
Instructions
1
Combine chicken, tomato sauce, cumin, chili powder and cayenne pepper in a small saucepan; heat over medium heat until bubbly.
2
Stir together sour cream and lime juice; set aside.
3
Preheat broiler. Coat a large rimmed sheet pan with cooking spray.
4
Arrange chips on prepared pan in an even layer; top evenly with chicken mixture and cheese. Heat under broiler until cheese melts, 3-4 minutes (should be 6 inches away from broiler).
5
Drizzle sour cream mixture and salsa over top; sprinkle evenly with avocado, red pepper, scallion, pickled jalapenos and cilantro. Serve immediately.
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