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Dr. Becky Campbell

Paleo-ish Nachos

Print Recipe
Course: Appetizer
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup of organic valley raw cheddar cheese shredded
  • 2 Tbsp. organic taco seasoning
  • 1 Tbsp. chili powder
  • 1/2 29 ounce can of no sugar added organic tomato puree
  • 1 bag of Siete grain-free tortilla chips
  • Coconut oil for cooking
  • Diced tomatoes for topping
  • Guacamole for topping recipe below
  • 1 red onion chopped
  • 1/2 cup pitted olives sliced
  • 1 green bell pepper seeded and diced

Method
 

  1. Start by seasoning the chicken breasts with the taco seasoning and chili powder.
  2. Next, preheat a large skillet over medium heat with the coconut oil and cook the chicken breasts on both sides until cooked through.
  3. Let the chicken cool for 10 minutes and then shred using two forks. Add back to the skillet along with the tomato puree and stir to coat the shredded chicken.
  4. Add the chips to a large baking dish and top with the shredded chicken, shredded raw cheddar cheese, chopped red onion, sliced olives, and diced green pepper. 
  5. Bake in a 350-degree oven until the cheese starts to melt.
  6. Enjoy while warm.
  7. Once cooked, top with the diced tomatoes, and guacamole.