Chicken Nachos with White Queso
Watermelon, Blueberry, and Jalapeño Salad
Ingredients
- 1 (6-oz) pkg multigrain tortilla chips
- 1 cup mild white cheese dip (such as Ole)
- 2 cups shredded rotisserie chicken, heated (without skin)
- 1 cup refrigerated salsa
- ½ cup chopped red onion
- 1 avocado, sliced
- ½ cup crumbled queso fresco cheese
- ½ cup chopped fresh cilantro
- 1 lime, cut into wedges (optional)
Instructions
- Preheat oven to 400°F. Spread chips on a parchment paper-lined large baking sheet. Bake 5 to 8 minutes or until thoroughly heated and lightly toasted.
- Meanwhile, heat cheese dip according to package directions for microwaving.
- Top chips with chicken, cheese dip, salsa, onion, avocado, queso fresco, and cilantro. Serve with lime wedges, if desired.
Side Dish Ingredients
- 1 (16-oz) container cubed watermelon
- 1 (4.4-oz) pkg blueberries
- 1 jalapeño pepper, seeded and minced
- ¼ cup chopped fresh cilantro
- 2 Tbsp fresh lime juice
- 1 Tbsp honey
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
423
|
47
|
470
|
| Fat (g) | 25 | 0 | 25 |
| Sat. Fat (g) | 9 | 0 | 9 |
| Protein (g) | 23 | 1 | 24 |
| Carb (g) | 28 | 12 | 40 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 869 | 2 | 871 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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