Ingredients
2 cups cooked chicken, shredded
Mission Tortilla Triangles - gluten free
1 ripe avocado, diced
1 (8 oz) Kraft Mexican Four Cheese
1 cup mixed cherry tomatoes, diced
Santa Barbara Mild Salsa - gluten free
⅓ cup fresh cilantro
1 lime
¼ cup olive oil
½ small red onion, diced
1 jalapeno, minced
1 bag (10 oz) frozen corn, microwave for 5 minutes or according to package directions
Instructions
<ol>
<li>Preheat oven to 350 degrees F.</li>
<li>Arrange tortilla chips on a large rimmed baking sheet. Top with shredded chicken, corn and cheese. Bake for about 5 minutes or until chips are lightly crispy and cheese has melted.</li>
<li>In a medium bowl, combine tomatoes, cilantro, onions, and jalapeno. Add the olive oil, squeeze half of the lime and season with salt and pepper.</li>
<li>Top the nachos with the tomato mixture then the avocado. Serve with the salsa and lime wedges on the side. Yum</li>
</ol>
