Chicken Shawarma Nachos with Garlic Sauce Drizzle

• 8 ounces tortilla chips
• 1 cup shredded rotisserie chicken
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced tomatoes
• 2 tablespoons shawarma seasoning
• 1/4 cup plain Greek yogurt
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• Salt to taste
• Optional: sliced pickled jalapeños

Steps

1. 1 Preheat oven to 375°F.
2. 2 Toss the shredded chicken with shawarma seasoning and 1 teaspoon olive oil.
3. 3 Layer tortilla chips on a baking sheet.
4. 4 Top with seasoned chicken, diced red onion, and diced tomatoes.
5. 5 Sprinkle both cheeses evenly over the top.
6. 6 Bake for 10 minutes or until cheese is melted and bubbly.
7. 7 While baking, mix Greek yogurt, minced garlic, and lemon juice for the garlic sauce.
8. 8 Remove nachos from the oven and garnish with cilantro.
9. 9 Drizzle with garlic sauce and add pickled jalapeños if desired.
10. 10 Serve immediately.

Equipment

• Baking sheet
• Mixing bowl

Variations

• Add sliced avocado for creaminess.
• Substitute black beans for added heartiness.

Substitutions

• Use chicken breast instead of rotisserie chicken for a leaner option.
• Replace Greek yogurt with sour cream for the garlic sauce.

Pairings

• Serve with a cold beer or a glass of crisp white wine.
• Offer a side of hummus or baba ganoush.

Nutrition

Tips

• For extra flavor, warm the tortilla chips in the oven for 5 minutes before assembling.
• Use store-bought shawarma seasoning to save time.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Pair with a cooling cucumber yogurt sauce or a fresh green salad.
• Serve with your favorite Middle Eastern pickles.

FAQ