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INGREDIENTS
- 2 1/2 cups [625 mL] shredded cooked chicken
- 1 [1.27-ounce / 36-g] pack fajita seasoning mix
- 1/3 cup [80 mL] water
- 8 ounces [227 g] corn chips
- 9 ounces [255 g] shredded mixed Cheddar and Monterey Jack cheeses [2 1/4 cups - 560 mL]
- 1 large tomato, chopped
- 1 [2 1/4-ounce / 64-mL] can ripe olive slices, drained
- 1/4 cup [60 mL] green onion slices, white and green parts
- Salsa, to garnish [optional]
- Guacamole, to garnish [optional]
- Sour cream, to garnish [optional]
PREPARATION
- Into a medium frypan, mix together shredded cooked chicken, fajita seasoning mix and water.
- Bring to a boil, lower heat and leave to simmer slowly for 7 minutes; remove from heat.
- To serve, preheat oven broiler.
- Evenly arrange corn chips into a large oven-safe shallow dish.
- Evenly pour chicken mixture all over corn chips; sprinkle all over with shredded mixed Cheddar and Monterey Jack cheeses.
- Melt cheese under preheated oven broiler.
- Garnish all over with chopped tomato, ripe olive slices and green onion slices.
- Serve immediately, garnished to taste with salsa, guacamole and/or sour cream.
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