Southwestern Chicken Nachos

Southwestern Chicken Nachos

Southwestern Chicken Nachos
  • Prep Time

    15 minutes
  • Serving Size

    6 to 8 servings


  • Whole Berry Cranberry Sauce1 14-ounce can
  • Green onion1
  • Canned chopped jalapeno peppers3 tablespoons
  • Lime juice2 tablespoons
  • Cumin1 1/2 teaspoons
  • Dried cilantro or 1 tablespoon chopped fresh cilantro1 teaspoon
  • Ground chicken or turkey1 pound
  • 1 1/4-ounce envelope taco seasoning mix1
  • Water1/2 cup
  • Nacho chips6 ounces
  • Shredded monterey jack cheese1 cup
  • Featured Product

    Whole Berry Cranberry Sauce


Combine cranberry sauce, green onion, jalapenos, lime juice, cumin and cilantro in a medium mixing bowl. Set aside. Place chicken or turkey in a large non-stick frying pan. Cook on medium heat, until no longer pink. Break meat into small pieces during cooking. Drain excess liquid. Add taco seasoning and water. Simmer on medium heat for about 5 minutes or until liquid is absorbed, stirring frequently. Place nacho chips on a jelly roll pan. Spoon chicken over chips. Top with cranberry mixture and cheese. Broil until cheese melts and begins to bubble. Makes 6-8 servings.