Baja California Chicken Nachos

Preparation:  10 min. Cooking: 5 min. Total: 15 min.
Recipe photo
  • 1/2 Lb blue or white corn tortilla chips
  • 1/2 Lb goat cheese , room temperature
  • 1 grilled chicken breasts , very thinly sliced
  • 1 ripe avocadoes , peeled, pitted, and chopped
  • 8 oil-packed sun-dried tomato , drained and very thinly sliced
  • 3 Tbsp canned jalapeno chilies , drained and thinly sliced
  • 4 Tbsp cilantro , chiffonade cut
Preheat broiler to 500 ℉. Separate the corn chips, selecting whole chips. Arrange on a baking sheet. Spread the cheese over each chip, top with chicken pieces. Bake 3 minutes. Arrange on a serving platter. Top with avocado, tomatoes, chiles, and cilantro. Serve.
Calories
510 Cal
Fat
32 g
Carbs
42 g
Protein
15 g
Fiber
5.8 g
Sugar
2.6 g
Cholesterol
50 mg
Sodium
930 mg


Nutrients

Fiber     5.8 g
Fat     32 g
Sugar     2.6 g
Carbs     42 g
Protein     15 g
Calories     510 Cal

Fats

Fat, Poly     9.2 g
Fat, Mono     11 g
Fat, Sat     9.6 g
Fat, Trans     0.4 g
Fat, Percent     58 %

Vitamins

Vitamin, K     15 mcg     13 %
Vitamin, A     470 IU     16 %
Vitamin, B12     0.8 mcg     32 %
Niacin     3.4 mg     21 %
Riboflavin     0.8 mg     63 %
Vitamin, C     9.9 mg     11 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.5 mg     28 %
Vitamin, E     1.6 mg     11 %
Panto, Acid     1.4 mg     28 %
Choline     29 mg     5.3 %
Thiamin     0.1 mg     10 %

Minerals

Calcium     310 mcg     31 %
Phosphorus     290 mg     42 %
Magnesium     75 mg     18 %
Copper     0.2 mcg     27 %
Fluoride     29 mcg     740 %
Zinc     2.6 mg     23 %
Cholesterol     50 mg     0.9 %
Sodium     930 mg     62 %
Selenium     14 mcg     26 %
Manganese     0.4 mg     5 %
Potassium     420 mg     8.9 %
Iron     1.7 mg     21 %