- 4 cups corn nacho chips
- 1 diced tomato
- ¼ red onion, sliced
- ½ cup corn
- 1 cup cooked ground chicken
- 1 cup shredded cheddar
- 1 fresh jalapeno pepper, sliced
- 1/3 fresh cilantro
- 1 cup salsa, for serving
- Avocado & Oikos sauce
- 1 ripe avocado
- ¾ cup OIKOS 0% Greek yogurt
- 1 teaspoon lemon juice
- ½ teaspoon smoked paprika
- sea salt and freshly ground pepper
Preheat the oven at 400°F.
Place the nachos on a cooking sheet covered with parchment paper.
Add the diced tomato, onion slices, corn and ground chicken.
Spread the shredded cheddar evenly and put in the oven for 10 minutes, enough to let the cheese melt. In the meantime, prepare the avocado-yogurt sauce.
In a bowl, purée the avocado, add the yogurt, lemon juice, smoked paprika; add salt and pepper generously.
Garnish with cilantro and serve with salsa and avocado-yogurt sauce.