Fully Loaded Buffalo Chicken Nachos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
It's time to meet the food mashup you never even knew you needed.
Ingredients
- 2 limes, zested and juiced
- 3 tbsp. Frank's Red Hot Original Sauce
- kosher salt
- 1 rotisserie chicken, bones removed and shredded
- 2 plum tomatoes, seeded and diced
- 1/2 c. diced red onion
- 1 bag restaurant-style tortilla chips
- 15 oz. can black beans, rinsed and drained
- 8 oz. shredded Monterey Jack cheese
- 8 oz. shredded Cheddar cheese
- 1 avocado, seeded and diced
- 1/2 c. sour cream
Instructions
- Remove top rack in oven and preheat to 375 degrees F. Line half a sheet pan with parchment paper.
- In a medium bowl, mix together 1 tablespoon lime juice, hot sauce, and 1 teaspoon salt. Add chicken and coat thoroughly.
- In a small bowl, prepare pico de gallo. Mix together tomatoes, red onion, cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice, and 1 teaspoon salt. Set aside.
- Spread half of tortilla chips evenly across the sheet pan and layer with half of chicken, beans, and cheese; repeat once.
- Bake until cheese is melted, about 5 to 7 minutes. Top with avocado, pico, and sour cream. Serve immediately.
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