Name: Chicken Sheet Tray Nachos
Cook time: 45 min
Total time: 45 min
Yield: 4-6
Ingredients: 1 bag Siete Sea Salt Tortilla Chips; 1 bag Kirkland Signature Chicken Thighs, bone in (omit if making vegetarian version); 3 cups Kirkland Signature Shredded Mexican Blend Cheese or dairy free shredded cheese of choice; 4 individual cups Kirkland Signature Chunky Guacamole; 5 tablespoons olive oil; ¼ cup lime juice; Sea salt and pepper to taste; Sour cream (optional) and lime wedges to serve

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Ingredients

1 bag Siete Sea Salt Tortilla Chips ⁠
1 bag Kirkland Signature Chicken Thighs, bone in (omit if making vegetarian version)⁠
3 cups Kirkland Signature Shredded Mexican Blend Cheese or dairy free shredded cheese of choice⁠
4 individual cups Kirkland Signature Chunky Guacamole ⁠
5 tablespoons olive oil ⁠
¼ cup lime juice ⁠
Sea salt and pepper to taste ⁠
Sour cream (optional) and lime wedges to serve ⁠

gluten free grain free soy free

Cook Time:

45 minutes

Servings

4-6

Rated 4.2 stars by 6 users

These Chicken Sheet Tray Nachos are one of our family’s favorite summertime snacks. All you need is a bag of our Grain Free Sea Salt Tortilla Chips and your favorite toppings, and you’ve got yourself a great snack to enjoy poolside, at movie nights, taco nights, and as a late-night snack with friends!

Ingredients

1 bag Siete Sea Salt Tortilla Chips ⁠
1 bag Kirkland Signature Chicken Thighs, bone in (omit if making vegetarian version)⁠
3 cups Kirkland Signature Shredded Mexican Blend Cheese or dairy free shredded cheese of choice⁠
4 individual cups Kirkland Signature Chunky Guacamole ⁠
5 tablespoons olive oil ⁠
¼ cup lime juice ⁠
Sea salt and pepper to taste ⁠
Sour cream (optional) and lime wedges to serve ⁠

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Ingredients

1 bag Siete Sea Salt Tortilla Chips ⁠
1 bag Kirkland Signature Chicken Thighs, bone in (omit if making vegetarian version)⁠
3 cups Kirkland Signature Shredded Mexican Blend Cheese or dairy free shredded cheese of choice⁠
4 individual cups Kirkland Signature Chunky Guacamole ⁠
5 tablespoons olive oil ⁠
¼ cup lime juice ⁠
Sea salt and pepper to taste ⁠
Sour cream (optional) and lime wedges to serve ⁠

Directions

To make a vegetarian version, skip to step 6 and omit chicken. ⁠

Preheat the oven to 400° F. Heat a large skillet over medium-high heat. ⁠

In a bowl, combine chicken thighs and season with lime juice, oil, salt and pepper. ⁠

Sear thighs on both sides until golden brown and then finish cooking in the oven until fully cooked. ⁠

Dice chicken thighs and set aside.

On a sheet tray, place tortilla chips, and layer cheese and chicken. Bake until the cheese is fully melted. ⁠

Remove from the oven and top with Kirkland Signature Chunky Guacamole and fresh lime juice, sour cream optional. ⁠

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