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Scruffy Duffies’ Trashcan Nachos

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Ingredients
  

  • 1-2 Tbsp Vegetable oil
  • 1 lb boneless skinless chicken breasts
  • 2 Tbsp taco seasoning
  • 2 Tbsp taco seasoning
  • 1/4 cup water
  • 1 18 oz bag restaurant-style tortilla chips
  • 1/2 cup queso (or more if desired)
  • 1-2 Jalapenos, sliced (or more if desired)
  • 2-3 Roma tomatoes, cored, de-seeded and diced
  • 1/4 - 1/2 cup smoked Irish cheddar cheese, shredded
  • sour cream
  • Iceberg lettuce, shredded
  • One large coffee tin or other large tin container, cleaned and open on both ends

Instructions
 

  • Heat the oil in a nonstick skillet over medium-high heat.
  • Add the chicken and sauté on each side until browned, about 5 minutes per side. Remove from pan.
  • Once cool, shred the chicken with two forks. Return to pan and add ¼ cup of water and 2 Tbsp taco seasoning.
  • Simmer on low heat until hot and bubbly, adding more water if necessary.
  • In a large bowl, gently mix chips, queso, jalapenos, tomatoes, cheddar cheese and shredded chicken, careful not to break the chips.
  • Set the tin can on a large plate and stack the chicken mixture inside the can.
  • Top with the shredded lettuce and sour cream.
  • When ready to serve, slowly lift off the coffee tin and let the chips fall where they may!
Keyword Scruffy Duffies
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