These nachos are each individually dressed and they’re wearing it so well…

Up the fancy factor at your next shin dig by serving these up.  You’re sure to impress your guests!

Salsa:

• 1 ripe mango, diced
• 1 clove garlic, minced
• 1/4 cup red onion, diced
• 1 jalapeno, diced (if you don’t like a lot of heat, remove the seeds and ribs)
• juice of 1 lime
• handful of fresh cilantro, chopped
• 6 tomatoes, seeded (I used Campari)
• salt and pepper

Combine all ingredients in a bowl and set aside.

Nachos:

• 1/2 bag Tostitos Scoops
• about 1/2 of a store bought rotisserie chicken, shredded
• 1 1/2 cups Parrano cheese
• 1/2 cup cheddar cheese, shredded
• 10 kalamata olives, chopped
• 3/4 cup fat free sour cream

Preheat oven to 375.

Line a cookie sheet with aluminum foil and place tortilla chips on it.  Avoid the broken ones.  Remember we’re going for fancy here…..

Fill each chip with a small amount of chicken, cheese and olives being careful not to over fill them.  Bake chips for about 10 minutes or until cheese is melted.

Meanwhile, scoop your sour cream into a Ziploc baggie and snip a tiny bit off of one corner to create a piping bag. 

To serve, spoon salsa onto each nacho and pipe sour cream on top.

Tips:

Parrano is one of my favorite hybrid cheeses.  The combination of Parmesan and Gouda makes for a nutty, buttery finish.