Chicken and Waffle Fry Nachos

• 1 pound chicken tenders, cooked and shredded
• 4 cups waffle fries, frozen and cooked
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup diced tomatoes
• 1/4 cup sliced black olives
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled cooked bacon
• 1/4 cup jalapeño slices
• 1/2 cup sour cream
• 1/2 cup salsa

Steps

1. 1 Preheat oven to 375°F.
2. 2 Arrange waffle fries in a single layer on a large baking sheet.
3. 3 Top with shredded chicken, cheddar, and mozzarella cheeses.
4. 4 Bake for 10 minutes or until cheese is melted and bubbly.
5. 5 Remove from oven and sprinkle with tomatoes, olives, red onion, cilantro, bacon, and jalapeños.
6. 6 Return to oven for an additional 5 minutes.
7. 7 Serve warm with sour cream and salsa on the side.

Equipment

• Baking sheet

Variations

• Add grilled corn or diced avocado for extra flair.
• Substitute pulled pork for a BBQ nacho twist.

Substitutions

• Swap cheddar for Monterey Jack if desired.
• Use rotisserie chicken for a shortcut.

Pairings

• Serve with a side of coleslaw or a simple green salad.

Nutrition

Tips

• Use any leftover cooked chicken for a quick meal.
• Customize toppings to suit your taste preferences.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Not recommended for freezing due to the texture of the waffle fries and cheese.

Serving Suggestions

• Pair with a cold beer or a zesty limeade for a refreshing contrast.

FAQ