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Gluten Free Chicken Tender Nachos
Prep time
Cook time
Total time
Easy and delicious gluten free chicken tender nachos
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 2 pounds of chicken tenders
- 1 cup frozen corn, thawed
- 1 cup diced tomatoes
- ¼ cup diced red onion
- 1 jalapeno, sliced
- 5 to 6 strips gluten free bacon, cooked until crispy
- 3 green onions, sliced
- 8 oz (or more) Mexican Cheese Blend, shredded
- 1 can (15 oz) gluten free black beans, rinsed and drained
- olive oil
- SEASONING MIX:
- 2 teaspoons McCormick Chili Powder - gluten free
- 1 teaspoon McCormick Garlic Powder - gluten free
- 1 teaspoon McCormick Onion Salt - gluten free
- Ā½ teaspoon kosher salt
- 1 teaspoon McCormick Ground Cumin - gluten free
- 1 teaspoon McCormick Paprika - gluten free
Instructions
- Preheat oven to 375 degrees F.
- In a small bowl mix the seasoning ingredients.
- Add a splash of olive oil over chicken the season them on both sides.
- Heat a large cast iron pan to medium heat and add a splash of olive oil. Cook the chicken for few minutes until cooked through, about 8 minutes turning few times. Remove from heat and top with the black beans, corn, tomatoes, onions, red onion, jalapeno and cheese.
- Bake until cheese has melted about 3 to 4 minutes. Remove from oven and sprinkle the bacon. Serve
