Scruffy Duffies’ Trashcan Nachos
Ingredients
- 1-2 Tbsp Vegetable oil
- 1 lb boneless skinless chicken breasts
- 2 Tbsp taco seasoning
- 2 Tbsp taco seasoning
- 1/4 cup water
- 1 18 oz bag restaurant-style tortilla chips
- 1/2 cup queso (or more if desired)
- 1-2 Jalapenos, sliced (or more if desired)
- 2-3 Roma tomatoes, cored, de-seeded and diced
- 1/4 - 1/2 cup smoked Irish cheddar cheese, shredded
- sour cream
- Iceberg lettuce, shredded
- One large coffee tin or other large tin container, cleaned and open on both ends
Instructions
- Heat the oil in a nonstick skillet over medium-high heat.
- Add the chicken and sauté on each side until browned, about 5 minutes per side. Remove from pan.
- Once cool, shred the chicken with two forks. Return to pan and add ¼ cup of water and 2 Tbsp taco seasoning.
- Simmer on low heat until hot and bubbly, adding more water if necessary.
- In a large bowl, gently mix chips, queso, jalapenos, tomatoes, cheddar cheese and shredded chicken, careful not to break the chips.
- Set the tin can on a large plate and stack the chicken mixture inside the can.
- Top with the shredded lettuce and sour cream.
- When ready to serve, slowly lift off the coffee tin and let the chips fall where they may!
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