Kate's Global Kitchen
Kate Heyhoe  

Smoked Chicken, Roasted Peppers
and Asiago Nachos



Makes 1 (12-by-18-inch) tray or equivalent.

  • 4 to 5 ounces corn tortilla chips
  • 10 ounces shredded Asiago (about 3 cups)
  • 1 cup packed, diced, smoked chicken meat
         (about 1 half-breast or 6 ounces)
  • 1 cup diced or slivered roasted red and
         yellow sweet peppers (about 7 ounces)
  • Freshly ground black pepper, to taste

Preheat oven to 475 degrees, or preheat broiler with rack positioned about 7 inches from the top of the oven or heat source.

Assemble the nachos: Arrange chips on a 12-by-18-inch baking sheet or ovenproof platter. Sprinkle on half the cheese, then top with the chicken, the remaining cheese and the peppers. Grind fresh pepper on top.

Bake nachos 5 to 7 minutes, or broil until the cheese is melted and bubbly.

Macho Nachos
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Copyright © 2004, Kate Heyhoe. All rights reserved.

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This page created January 2004