Three-Cheese Nachos Recipe

5 1
Three-Cheese Nachos Recipe
Three-Cheese Nachos Recipe photo by Taste of Home
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Three-Cheese Nachos Recipe

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5 1
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I received the recipe for these tasty nachos from a co-worker a few years back. They're fun to serve as party appetizers or as the main course at a casual dinner with family. —Cari Hinz, Eau Claire, Wisconsin
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (8 ounces) plus 3 ounces cream cheese, softened
  • 1 can (4 ounces) chopped green chilies
  • 3 tablespoons chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon canned chopped jalapeno pepper
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons chili powder
  • 2 cups cubed cooked chicken
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 package (14 ounces) pita bread (6 inches)
  • 1 cup shredded cheddar cheese
  • Salsa, optional

Directions

In a large bowl, beat the cream cheese, chilies, onion, garlic, jalapeno, cumin and chili powder until smooth. Stir in chicken and 1 cup Monterey Jack cheese.
Split each pita into two circles. Spread 1/4 cup of chicken mixture on each circle; place on ungreased baking sheets.
Bake at 400° for 5-10 minutes. Combine the cheddar cheese and remaining Monterey Jack; sprinkle over circles. Bake 5 minutes longer or until cheese is melted. Cut into wedges and serve with salsa if desired. Yield: 10-12 servings.
Originally published as Three-Cheese Nachos in Country Chicken Cookbook 1995, p7

Nutritional Facts

3 each: 339 calories, 20g fat (12g saturated fat), 77mg cholesterol, 478mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 19g protein.

  • 1 package (8 ounces) plus 3 ounces cream cheese, softened
  • 1 can (4 ounces) chopped green chilies
  • 3 tablespoons chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon canned chopped jalapeno pepper
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons chili powder
  • 2 cups cubed cooked chicken
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 package (14 ounces) pita bread (6 inches)
  • 1 cup shredded cheddar cheese
  • Salsa, optional
  1. In a large bowl, beat the cream cheese, chilies, onion, garlic, jalapeno, cumin and chili powder until smooth. Stir in chicken and 1 cup Monterey Jack cheese.
  2. Split each pita into two circles. Spread 1/4 cup of chicken mixture on each circle; place on ungreased baking sheets.
  3. Bake at 400° for 5-10 minutes. Combine the cheddar cheese and remaining Monterey Jack; sprinkle over circles. Bake 5 minutes longer or until cheese is melted. Cut into wedges and serve with salsa if desired. Yield: 10-12 servings.
Originally published as Three-Cheese Nachos in Country Chicken Cookbook 1995, p7

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