Chicken Finger Nachos
Ingredients
- 5 slices bacon
- 1½ lb chicken tenderloins
- 1 Tbsp olive oil
- 2 Tbsp Mexican seasoning
- 1 (8-oz) pkg shredded Cheddar-Jack cheese
- 1 (16-oz) container guacamole
- 1 (16-oz) container fresh salsa
- ½ cup chopped fresh cilantro (optional)
Instructions
- Cook bacon in a skillet over medium heat until crisp. Drain and crumble.
- Preheat oven to 400°F. Rub chicken with oil; sprinkle with seasoning. Arrange seasoned chicken in a single layer on a baking sheet lined with parchment paper.
- Bake 20 minutes or until chicken is done. Arrange chicken in center of pan to resemble nachos; sprinkle with cheese and bacon.
- Bake 5 minutes longer or until cheese is melted.
- Serve with guacamole and salsa; sprinkle with cilantro, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
450
|
450
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 37 | 37 |
| Carb (g) | 11 | 11 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 874 | 874 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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