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Spicy Chicken and Jicama Nachos

Spicy Chicken and Jicama Nachos

Yield: 4 servings.

8 oz. Tyson® Mesquite Natural Proportion Strips, Fully Cooked, Unbreaded, 5-lb.
1/4 cup green onions, fresh, bias-sliced
1/4 cup red bell peppers, fresh, chopped
2 tsp. jalapeno peppers, hot, canned, minced
1/2 tsp. garlic, fresh, minced
1 Tbsp. cilantro leaves fresh chopped
1 tsp. cumin, ground
1/8 tsp. red pepper, ground
1/4 tsp. salt
1/2 Tbsp. lime juice, fresh
1/4 cup salsa con queso, commercially prepared
1 jicama, fresh, chilled, peeled
1 Tbsp. lime juice, fresh
as needed, romaine lettuce leaves, fresh
1/4 cup guacamole, commercially prepared
1/2 cup sour cream

Remove chicken strips from freezer. Cover tightly and slack in cooler prior to use. Reserve.

In bowl, combine green onions, red bell peppers, jalapenos, garlic, cilantro leaves, cumin, red pepper, salt, 1/2 Tbsp. lime juice and salsa con queso. Add reserved chicken and mix thoroughly. Cover and chill before serving.

Cut each jicama into quarters; cut each quarter into 1/4" thick slices. Transfer to bowl. Toss with 1 Tbsp. lime juice. Cover and chill.

To assemble single serving: Line plate with romaine leaves. Arrange 6 jicama slices on leaves. Top each slice with generous 1/2 Tbsp. of chicken mixture. Top chicken mixture with 1/2 tsp. guacamole.

Portion 2 Tbsp. of sour cream in individual container and place on plate. Serve with tomato salsa.