Closer Weekly

COBB SALAD NACHOS

Serves 4

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1 bag (12 oz.) tortilla chips 11⁄2 cups shredded jack cheese 5 slices bacon, cooked and crumbled 1 cup sliced grilled chicken 10 cherry tomatoes, quartered 3 ⁄4 cup crumbled blue cheese 2 large hardboiled eggs, peeled and diced 1 ripe avocado, pitted, peeled and diced

1. Preheat the broiler to low with a rack about 4˝ from the heat. Arrange the tortilla chips evenly on a sheet pan, overlappin­g them as little as possible.

2. Top the chips evenly with the jack cheese. Next sprinkle on the bacon, then the chicken, and then the tomatoes. Finally, top with the blue cheese.

3. Broil until the jack cheese has melted, the blue cheese has softened, and the chips are starting to brown, 3 to 5 min. Watch carefully to make sure they don’t burn.

4. Remove from the oven and top the nachos with the eggs and avocado. Serve hot.

PER SERVING: 816 cal, 46g protein, 56g carbs, 12g fiber, 10g sugar, 47g fat

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