When you think of nachos, you usually picture the version that’s served at a sporting event.. A pile of chips in a plastic container, loaded with liquidy cheese that you pump out of a dispenser, and topped with canned jalapeno rings. I mean, those are still pretty amazing when washed down with a big over priced beer, but if you’re looking for something a little healthier, a little more filling, and elevated enough that you could serve at your next party.. then this is the recipe for you.
Two layers of tortilla chips, pan seared chicken breast strips, roasted butternut squash, green onion, and Monterrey Jack cheese are baked together in a cast iron skillet until they’re perfect equal parts melty and crisp. Then they get a festive layer of sweet and spicy pomegranate salsa that’s just as delicious and addicting by itself as it is on the nachos. The best part is that you can still wash them down with a big glass of beer, because you know I did! 😉