Spicy Chicken Nachos with Pepper Cheese Plus Taco Seasoning Recipe

We have been gifted with a half dozen or so packages of prime cheeses from Wisconsin and several varieties are pepper cheeses.  Just the thing for adorning a big platter of chicken nachos for an easy one dish supper for the two of us.

This weekend I saw again them being made in TV and thought I would roll out my homemade taco seasoning and sear some chicken to start things rolling. 
 (This is the link for the taco seasoning recipe.)

Ingredients for Spicy Chicken Nachos:

2 boneless skinless chicken breasts or 3-4 boneless skinless chicken thighs
2 t. taco seasoning
2 T. butter
2 t. chili powder
1 can Rotel tomatoes with chilies
8 oz. shredded pepper cheese
corn chips
2-3 diced green onions
2 seeded diced ripe tomatoes
2-3 T. canned or fresh sliced peppers, optional
1/4 head shredded lettuce
sour cream

Melt the butter in a heavy skillet, cast iron if you have it.  Mix the taco seasoning and chili powder and season all sides of the chicken.  Sear the chicken all over then reduce the heat to medium and cook 8-10 minutes until done.  Remove the chicken to a platter and just let it sit a few minutes while you pour the Rotel into the hot skillet over the drippings and stir to loosen the bits in the pan.  Reduce the heat to a simmer.  Shred the chicken with 2 forks and return it to the pan with the tomatoes and chilies (Rotel).  Simmer 10-15 min.

Line a large serving platter with corn chips of your choice.  Ladle half of the hot chicken over the chips.  Next place a layer of half the shredded cheese.  Repeat layers with chips, chicken, and cheese.

Top the layers off with green onion slices, diced tomato, pepper slices, shredded lettuce, and sour cream.  DIG IN!  Pass lots of napkins!

This should serve 3-4 unless you have 2 starving men!  Or pass with small plates and forks as an appetizer or snack.  Serve as a dinner salad or a main dish. 

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