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Nutrition info

AmountPer 270 g serving
  • Calories490
  • Protein32 g
  • Fat22 g
  • Saturated fat5 g
  • Carbohydrates40 g
  • Fibre5 g
  • Sugars6 g
  • Cholesterol65 mg
  • Sodium470 mg
% Daily ValuePer 270 g serving
  • Potassium11
  • Calcium35
  • Iron15
  • Vitamin A15
  • Vitamin C190
  • Vitamin B635
  • Vitamin B1230
  • Folate3
  • Magnesium
  • Zinc20
Food prep tip

Baked Chicken Nachos with Tomatillo Salsa

  • Mexican
  • Appetizers
  • Quick 'n' Easy
  • Lunch
  • Breast
Prepping15min
Cooking20min
Restingmin
  • Servings6
Nutrition informationThis recipe contains 32 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Preheat oven to 400°F (200°C).

2

Cut chicken into small pieces about 1/2 inch (1.25 ml) square. Set aside.

3

Slice green onions separating the white and green. You need 1 cup (250 mL) sliced white and reserve ¼ cup (60 mL) sliced green for garnish.

4

Heat oil in non-stick skillet. Add diced chicken, sliced white of the onions, chili powder and oregano and sauté until lightly browned.

5

Finely dice the sweet yellow peppers and jalapeno. Remove the seeds from the jalapeno if you don’t want the nachos to be too hot.

6

Spread tortillas over a baking sheet. Top with diced yellow pepper and jalapeno, salsa verde (green tomatillo salsa), sautéed chicken and shredded mozzarella cheese. Bake in hot oven 15 minutes. Broil 2 minutes or until cheese melts and starts to brown. Don’t leave unattended as they will burn easily.

7

Serve hot, garnished with minced cilantro and the reserved green tops of the onions.

Recipe note<p>Tomatillos were a dietary staple of the Aztecs and Mayans of Mexico and were cultivated far before the tomato. The tomatillo fruits are encased in papery husks and are related to ground cherries and gooseberries.</p>