Easy Chicken Nachos

When we’re not enjoying the Pulled Pork Nachos at Smoke Street in downtown Milford, Michigan, I make them at home.  Sometimes the day gets away from you and you just don’t have time to make everything from scratch.  Here’s how I take some shortcuts to make these yummy nachos.

QUICK TRICK:  Grocery stores are full of pre-cut, pre-made ingredients.  If you work all day and are too exhausted, mentally or physically, to make a meal from scratch when you get home, these items are your best friends.

Tyson Chicken Fajita Strips:  check.  Pre-made pico de gallo from the deli section:  check.  Leftover elote off the cob: check. 

The key to any good nacho plate is layering.  Just ask my husband.  He’s got a lot of opinions on the subject. 

Layer your nachos with Garden Fresh (Michigan made) tortilla chips, and then add your toppings of choice, and a second layer.  I like to use Chihuahua Mexican cheese.  It’s great for melting.

30 minutes in the oven on 350 degrees and I swear your family will think you made everything from scratch.

When grocery shopping, always be sure to pick your ingredients from the back, where the expiration date is later than the front.

For guacamole:  Mix a fresh avocado with a pinch of salt, some pre-made pico de gallo, and a teaspoon of lemon juice together.  It’s a great topping for some seriously delicious nachos.