What a fun twist to an already favorite! Mmmmhmm! Thank you so much to Liz Harris at the Floating Kitchen for this AMAZING recipe. You'll be happy to know that you can find many more delicious recipes at her website.
- 1/2 cup peanut butter
- 3 tablespoons tamari (or soy sauce if you aren’t gluten free)
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1/2 tsp. red pepper flakes
- 1/4 tsp. salt
- 1 lime, divided
- 2 cups cooked shredded chicken
- 1 (10 ounce) bag Jackson’s Honest Blue Corn Tortilla Chips
- 2 cups shredded cheese (I used a mix of cheddar and Monterey Jack)
- 3/4 cups diced red bell pepper
- 2 serrano peppers, thinly sliced
- 1 cup chopped red cabbage
- 2 scallions, white and light green parts thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup roasted peanuts
Pre-heat your oven to 350 degrees.
In a heat safe bowl, microwave the peanut butter for 20-30 seconds to help loosen it. Then stir in the tamari, honey, rice vinegar, red pepper flakes, salt and juice from 1/2 a lime. Combine the peanut sauce with the shredded chicken, tossing until well coated.
Spread about half of the tortilla chips out onto a large rimmed baking sheet or in a cast iron pan. Top with half of the coated chicken, half of the cheese, half of the diced red pepper and half of the sliced serrano peppers. Then add the remaining tortilla chips and repeat the layers with the remaining chicken, cheese, red pepper and serrano peppers.
Transfer the nachos to your pre-heated oven and bake for 10-12 minutes, or until the cheese is melted.
Meanwhile, toss the chopped red cabbage, scallions and cilantro with the juice from the remaining 1/2 a lime.
Remove the nachos from the oven and top with the cabbage mixture and the peanuts. Serve immediately.