Side Pannel
Blackened Chicken Alfredo Nachos
Blackened Chicken Alfredo Nachos
- Recipe Submitted by Gelatin on 04/26/2014
Category: Main Dish, Italian
Ingredients List
- 1 bottle Francesco Rinaldi Alfredo Sauce (or your favorite kind)
- 2 ounces low fat cream cheese
- tortilla chips (my favorite are On The Border Cantina Thins)
- 2 large chicken breasts, cut into strips
- 1 large roma tomato, diced
- ½ cup fresh basil, chopped
- ¼ cup grated parmesan cheese
- ½ cup shredded parmesan cheese
- ~~~~~~~~~~ For the Blackened Chicken ~~~~~~~~~~
- 1 tsp. paprika
- ½ tsp. cayenne pepper
- ¼ tsp. onion powder
- ¼ tsp. cumin
- ¼ tsp. black pepper
- ¼ tsp. salt
Directions
1. In a medium sized bowl, combine all the spices
2. toss in chicken strips and coat liberally with the spices
3. in a medium skillet, cook the chicken with a quarter sized drop of olive oil. You should grill for 3-5 minutes on each side until the chicken is cooked through and 'blackened'
4. In a medium sauce pan, cook the alfredo sauce over medium/low heat
5. once the sauce is heated through, add in cream cheese, grated parmesan cheese, and basil.
6. To assemble the nachos:
7. in a large skillet, place a generous layer of chips (be sure you spray the skillet first if it isn't non-stick!)
8. add a layer of the chicken, topped with sauce, and then sprinkled with shredded parmesan.
9. continue to add layers, in a pyramid form, getting smaller as you add layers. I did three layers.
10. cook on the stovetop until the chips begin to brown and the cheese is slightly melty.
11. top with extra basil and chopped tomatoes.
12. Enjoy!
2. toss in chicken strips and coat liberally with the spices
3. in a medium skillet, cook the chicken with a quarter sized drop of olive oil. You should grill for 3-5 minutes on each side until the chicken is cooked through and 'blackened'
4. In a medium sauce pan, cook the alfredo sauce over medium/low heat
5. once the sauce is heated through, add in cream cheese, grated parmesan cheese, and basil.
6. To assemble the nachos:
7. in a large skillet, place a generous layer of chips (be sure you spray the skillet first if it isn't non-stick!)
8. add a layer of the chicken, topped with sauce, and then sprinkled with shredded parmesan.
9. continue to add layers, in a pyramid form, getting smaller as you add layers. I did three layers.
10. cook on the stovetop until the chips begin to brown and the cheese is slightly melty.
11. top with extra basil and chopped tomatoes.
12. Enjoy!
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