30 Minutes or Less
Recipes
Ingredients
2 cups shredded rotisserie chicken
1 1/2 cups salsa verde, divided
1 (8-ounce) bag corn tortilla chips
1 1/2 cups shredded cheddar cheese
1/2 cup crumbled queso fresco
1/2 cup pickled red onions
1 avocado, halved, pitted, peeled and sliced
2 radishes, thinly sliced
1/4 cup fresh cilantro leaves
Preparation
01Combine chicken and 1 cup salsa verde in small microwave-safe bowl. Microwave on high for 2 to 3 minutes, stirring halfway through until fully heated through.
02Place chips on large microwave safe plate. Top with cheddar. Microwave on high until cheese is melted, about 30 seconds to 1 minute.
03Top with chicken mixture, queso fresco, onions, avocado, radishes and cilantro. Drizzle with remaining salsa verde and serve.
04TIP: To make your own pickled red onions, simply boil 1/2 cup vinegar, 1/2 cup water, 1 tablespoon sugar and 1 tablespoon salt in medium saucepan over medium-high heat. Remove from heat and stir in 1 large, thinly sliced red onion. Let cool at room temperature. Keep refrigerated in an airtight container until ready to use!
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