Irish Nachos
Source of Recipe
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List of Ingredients
1 (7-ounce) bag kettle-cooked, salted potato chips
� cup grated Parmesan cheese
1 teaspoon garlic powder
� teaspoon paprika
� teaspon chili powder
� teaspoon ground oregano
� cup (6 ounces) cooked Cajun-style chicken, cut into 1-inch chunks
� cup diced tomatoes, in � -inch dice
1 (4-ounce) can jalape�os, in � -inch dice
� cup onion, in � -inch dice
6 ounces mixed Monterey jack and cheddar blend
Veggie cheese sauce (recipe follows; see note)
Sour cream
Salsa
Preheat oven to 350 F. Place potato chips on ovenproof platter. Heat for 5 minutes and remove from oven.
Combine Parmesan cheese, garlic powder, paprika, chili powder and oregano. Sprinkle over warm chips, tossing to season all chips.
Top with chicken, tomatoes, jalape�os, onions and cheese blend. Return to oven until cheese melts, about 10 minutes. Meanwhile, make the veggie cheese sauce.
Remove platter from oven and top with veggie cheese sauce, sour cream and salsa.
Makes 4 to 6 servings.
Veggie cheese sauce: Combine in a small saucepan generous 1/4 cup shredded Chihuahua cheese; 2 tablespoons milk; 1/8 cup frozen chopped spinach, thawed; 1/8 cup sliced jalapenos, in medium dice; and 1/8 cup canned, marinated artichoke hearts, in large dice. Stir until cheese melts. Continue stirring over medium heat for 2 minutes.
Note: If desired, substitute a jarred or canned nacho cheese sauce for the veggie cheese sauce.
Recipe
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