4KABOOM!® NachosServes 4
1515 Mins 20 Mins 35 Mins
- 1½ cup One Sweet® tomatoes, halved
- 2 thinly sliced KABOOM!® black jalapeno peppers, or to taste (add more if you like it hot!)
- 1 lb lean ground chicken
- 1 package tortilla chips
- ¾ cup grated cheddar
- ¾ cup grated mozzarella
- 2 Tbsp vegetable oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp chili powder
- ½ tsp kosher salt
- ¼ tsp freshly ground black peppercorns
- In a large non-stick frying pan over medium-high heat, heat oil and add ground chicken. Let chicken brown, approximately 5-6 minutes, breaking up into smaller pieces with a wooden spoon. Add all the spices and cook about 2-3 minutes. Add ¼ cup water to pan, scraping any browned bits with the wooden spoon and let water cook away, about a minute. Set aside until ready to assemble nachos.
- Turn oven broiler onto HIGH. Set rack to middle spot.
- Using a baking sheet, arrange an even layer of tortilla chips on the tray, then scatter half the grated cheddar and mozzarella cheeses over top. Evenly spoon over the ground chicken, followed by tomatoes and jalapeno peppers. Top with the remaining grated cheddar and mozzarella. Broil until cheese is melted and tortilla chips toast slightly, approximately 2 minutes. Serve right away.
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