Chicken Skillet Nachos w/ Avocado Sauce Recipe | Episode 386

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

guacamole

🥗Healthier: avocado mash

💰Cheaper: avocado

Using plain avocado is more economical than pre-made guacamole.

cooked chicken

🥗Healthier: shredded rotisserie chicken

💰Cheaper: canned chicken

Canned chicken is a budget-friendly option.

Cut the avocado in half and remove the pit.

Place the avocado half in a food processor.

Add cilantro, 1/2 cup of water, juice from 1/2 lime, half a jalapeño (deseeded), 1 clove of garlic (peeled and halved), and a little bit of salt into the food processor.

Blend the ingredients until thoroughly mixed and smooth.

Set the avocado sauce in the refrigerator until ready to use.

Heat 1 tablespoon of oil in a skillet over medium heat.

Add shredded chicken, green chilies, onions, and taco seasoning to the skillet and cook for about 1 minute.

Add tomato paste and water to the skillet and mix together; let it simmer for a couple of minutes.

Add pico de gallo to the skillet and mix well.

On a plate, lay out sweet potato chips, then layer the warm chicken mixture on top.

Garnish with fresh diced cilantro and drizzle the avocado sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens