- 1/2 pound Mexican process cheese (Velveeta), cubed
- 6 cups tortilla chips
- 2 packages (6 ounces each) ready-to-use Southwestern chicken strips, chopped
- 2 medium tomatoes, chopped
- 4 green onions, chopped
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- In a microwave, melt cheese; stir until smooth. Divide tortilla chips among four serving plates. Top with the cheese, chicken, tomatoes, onions and olives. Yield: 4 servings.
Originally published as Cinema Chicken Nachos in Quick Cooking September/October 2004, p58
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Cinema Chicken Nachos
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Reviewed Nov. 2, 2009
"Cheese did not melt well so it was a dense and difficult sauce to deal with. Needed to be thinned to pour on better. Taste was good though."