Smoked Chicken Nachos with Mango Salsa

Ingredients For the Leftover Chicken Nachos – 1 13oz bag tortilla chips – 2 cups leftover chicken, chopped – ½ cup beans, rinsed and drained – 8 oz cheese – Jalapeno, drained – ¼ cup cherry tomatoes, sliced – fresh cilantro – 1 avocado halved and sliced – 1 lime, sliced into wedges

For the Mango Salsa – 1 mango, skin removed, and cut into cubes – ¼ red onion, diced – ½ red pepper, seeded and diced – ½ lime For the Spicy Crema – 1 tbsp Red Duck Actually Spicy Taco Sauce – ½ lime – ½ cup Mexican crema or sour cream

1. Preheat the oven to 400 degrees F 2.  In a 10 or 12" skillet, arrange a thin layer of nachos. 3. Place a layer of chicken, cheese and beans on top. 4. Bake for 3 to 4 minutes, until cheese has melted

5. Carefully remove from oven and repeat as many layers as you can. 6. When out of chips, chicken and beans, allow to cool and sprinkle with mango salsa, diced tomatoes, cilantro, avocado and crema to serve.

Make the Mango Salsa 1. In a bowl, combine the sliced mango with the red onion, red pepper, and the juice from the lime. 2. Mix to combine. 3. Store in an airtight container for up to 24 hours before using.

Make the Spicy Crema 1. Whisk the Red Duck Actually Spicy Taco Sauce with the juice of ½ lime and the Mexican Crema in a small bowl until smooth.

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