Blue Nachos with Strawberry-Tomato Salsa

Melted cheese, fresh and fruity salsa, creamy sour cream and avocado piled atop layers of blue corn tortillas and shredded chicken will be a definite crowd-pleaser this Fourth of July. This dish is best served hot from the oven.

Lisa Park

Blue Nachos with Strawberry-Tomato Salsa

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    1 pound Monterey Jack cheese 2 teaspoons chili powder, for the chicken
    1/2 avocado Salt and black pepper, for the chicken
    12 ounces blue corn tortilla chips 1 cup strawberries, diced, for the Strawberry-Tomato Salsa
    4 ounces sour cream 1 large tomato, diced, for the Strawberry-Tomato Salsa
    1 pound chicken breast, for the chicken 1/2 small red onion, minced, for the Strawberry-Tomato Salsa
    1 small yellow onion, cut into eighths, for the chicken 1 small jalapeno, seeded and diced, for the Strawberry-Tomato Salsa
    1 carrot, cut into 2-inch lengths, for the chicken 1/4 cup cilantro leaves, chopped, for the Strawberry-Tomato Salsa
    3 large cloves garlic, lightly crushed, for the chicken Salt and black pepper, for the Strawberry-Tomato Salsa


    Prep: 30 min Total: 60 min
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    • 1

      To cook chicken, add breast meat, onion, carrot and garlic to a pot, then fill with water to cover. Add chili powder and season well with salt and pepper. Bring to a boil. Partially cover and reduce heat to a simmer. Cook for about 40 minutes. Remove chicken from liquid and cool. Discard the rest.

    • 2

      While chicken is cooking, make salsa. In a medium bowl, mix together all of the salsa ingredients. Taste for seasoning. Set aside. Shred cheese and slice avocado. Squeeze a little lime juice on the avocado slices to prevent browning.

    • 3

      Preheat oven to 350 degrees F. When chicken has cooled, shred meat with forks or fingers. Season with salt and pepper as needed.

    • 4

      In a 9x12-inch shallow baking dish, add half of the chips. Spread half of the shredded chicken and then half of the shredded cheese evenly on top. Add the remaining chips, chicken and cheese. Bake for about 10 minutes, or until cheese has melted. Remove from oven.

    • 5

      Top with avocado slices, sour cream and salsa and serve.

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