Add Athenos Tajín Crumbled Feta Cheese nachos to the menu! These flavorful, loaded nachos are made on Late July Chips and loaded with chicken, beans and bold Athenos Tajín Crumbled Feta Cheese.
Ingredients
- 5 oz Late July Chips
- 1 cup red enchilada sauce
- 1 cup whole pinto or black beans
- 2 cups cooked chicken (rotisserie works great)
- Sliced jalapeño
- Chopped cilantro
- Chopped red onion
- 3 oz Athenos Tajín Crumbled Feta Cheese
- 1/4 cup salsa
Method
- On a large rimmed baking sheet add 3-4 large handfuls of Late July Chips evenly to the baking sheet.
- Drizzle chips with ½ the red enchilada sauce evenly. Scatter the beans and chicken evenly over the chips. Top with the remaining enchilada sauce. Bake for 15-20 minutes or until the sauce is bubbly.
- Remove from the oven and top evenly with jalapeño slices, cilantro, red onion, Athenos Tajín Crumbled Feta Cheese and salsa.