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Recipe Thursday-GariMark Texas Chicken Nachos

Posted on September 22nd, 2016 | Posted in Appetizer, Recipes

Photo from RealFoodByDad.com

I’ve always thought that this recipe looked tempting so what better time to break it out when football season is in full swing! Simple way to incorporate GariMark’s Chicken Tenders into a main course or appetizer.

Yield 4 Servings

  • 1½ pound GariMark 10024 Chicken Tenders (553071, 10#)
  • 1½ cups shredded cheddar cheese (774136, 4/5#, GOLBON)
  • ½ teaspoon kosher salt (CQS030, 12/3#, Morton)
  • 1½ teaspoon smoked paprika (CQP013, GAL)
  • ¾ teaspoon chili powder (CQC041, QT)
  • ¾ teaspoon cumin (CQC094, QT)
  • ½ teaspoon cayenne pepper (CQC017, QT)
  • 1 tablespoon vegetable oil (992065, 6/GAL, Town & Country)
  • 1 large jalapeno (00814, 10#)
  • 3 tablespoons green onions (01013, 3CT)
  • 6 slices of bacon, cooked and crumbled (KNZ2606, 10#/CS, Kunzler)

Preparation: Heat oven to 450 degrees.

Combine and mix together salt, paprika, chili powder, cumin, cayenne pepper and oil in a bowl. Toss chicken tenders into the bowl to coat. Place tenders on tray leaving at least ½ inch between each piece.

Bake at for 3-4 minutes and flip chicken pieces to the other side and bake for another 3-4 minutes.

Transfer chicken to a cast iron pan, (or continue on the baking sheet), sprinkle with cheese and jalapeno. Return to the oven and increase heat to 425 degrees F. Bake until cheese is melted, about 3-4 minutes. Remove from oven and sprinkle green onions and crumbled bacon on top. Serve immediately.

*Optional: Serve with Ranch dressing or blue cheese dressing for dipping.

Recipe adapted from RealFoodByDad.com

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