It’s the rotisserie chicken in Rachael Ray’s recipe that makes all the difference. Beyond your pre-cooked protein (time for a Costco run?), all you’ll need are salsa verde and other nacho basics (via Rachael Ray In Season). Mix your chicken with the salsa, and layer your chicken-salsa mix with the nacho cheese of your choice. Ray suggests Monterey or pepper jack. Andrew Zimmerman uses fresh mozzarella and Monterey Jack on his (via Food & Wine). Top them with some avocado and Cotija cheese if you have it. If you don’t, use feta. Then, top your 15-minute nachos off with cilantro, scallions, and jalapaños, to taste. For an extra kick, mix some lime juice in with your sour cream
Don’t forget to dig in. Seriously. Like the great American author John Updike once allegedly said: “Life is a nacho. It can be yummy-crunchy or squishy-yucky. It just depends on how long it takes for you to start eating it” (via AZ Quotes).
