"Smokin' Nachos": Gluten Free Spicy Chicken Nachos

Gluten Free Spicy Chicken Nachos
Our version of a favorite dish from local restaurant "The Salty Iguana".

Serves 2
2 small chicken breasts
1 tbsp lime pepper
1 tbsp garlic salt
2 tbsp water
1 tbsp olive oil
1 cup sour cream
1/4 cup light mayo
2 tbsp lime juice
2 tbsp chopped garlic
1-2 cups shredded "mexican" cheese
1 bag sturdy blue taco chips
Pickled Jalapeños
1 cup salsa


Step 1:
2 small chicken breasts
1 tbsp lime pepper
1 tbsp garlic salt
2 tbsp water
1 tbsp olive oil
Spice chicken with garlic salt and lime pepper. Cook in a covered pan over medium heat in olive oil and water until white, but still juicy.

Step 2:
Shred chicken into "tuna like" flakes with forks. For faster preparation (and avoiding burnt fingers from impatience!), you can lightly pulse in the food processor, but be careful not to liquidate the chicken! I prefer it fork shredded.

In a bowl combine:
1/2 cup sour cream
1/4 cup light mayo
2 tbsp lime juice
2 tbsp chopped garlic
1/2 cup shredded "mexican" cheese

Stir mayo, sour cream and lime juice until smooth. Add garlic and cheese.
Add chicken and mix until coated.


Arrange whole sturdy taco chips (we prefer blue chips) on a baking sheet.


Spoon a fork full of chicken onto each chip. Sprinkle with more cheese, a pickled jalapeño and some cayenne pepper. Salt and pepper to taste.

Bake in a 350 degree oven until cheese is melted. Enjoy with a dipping sauce made of 1/2 cup salsa and 1/2 cup sour cream mixed until smooth.