Add Athenos Tajin Feta nachos to the menu! These flavorful, loaded nachos are made on Late July Chips and loaded with chicken, beans and bold Athenos Tajin Feta.
Ingredients
- 5 oz Late July Chips
- 1 cup red enchilada sauce
- 1 cup whole pinto or black beans
- 2 cups cooked chicken (rotisserie works great)
- Sliced jalapeno
- Chopped cilantro
- Chopped red onion
- 3 oz Athenos Tajin Feta
- 1/4 cup salsa
Method
- On a large rimmed baking sheet add 3-4 large handfuls of Late July Chips evenly to the baking sheet.
- Drizzle chips with ½ the red enchilada sauce evenly. Scatter the beans and chicken evenly over the chips. Top with the remaining enchilada sauce. Bake for 15-20 minutes or until the sauce is bubbly.
- Remove from the oven and top evenly with jalapeno slices, cilantro, red onion, Athenos Tajin Feta and salsa.