Smoked Chicken, Roasted Peppers and Asiago Nachos

Next time you smoke or grill chicken, save or freeze some pieces for nachos. Smoked chicken also comes in packages in supermarkets, or you can dice up a rotisserie chicken from the hot deli case. Roasted red and yellow peppers are handy for all sorts of uses, from nachos like these to pastas and salads. Cook them from scratch or pick up a jar of roasted peppers at an Italian deli or specialty market. The mellow sharpness of Asiago cheese punctuates the smokiness of the peppers and chicken perfectly. But Asiago is a bit on the dry side as cheeses go, so be careful not to overcook these nachos. For a creamier topping, replace one-third of the Asiago with Monterey Jack.

Yield: one 12 x 18-inch tray or equivalent

4 to 5 ounces corn tortilla chips
10 ounces shredded Asiago (about 3 cups)
1 cup packed, diced, smoked chicken meat (about 1 half-breast, or 6 ounces)
1 cup diced or slivered roasted red and yellow sweet peppers (about 7 ounces), bottled or from scratch
Freshly ground black pepper to taste

Preheat the oven to 475 degrees, or preheat the broiler, with the rack positioned about 7 inches from the top of the oven or the heat source.

Arrange the chips on a 12 x 18-inch baking sheet or oven­proof platter. Sprinkle on half the cheese, then top with the chicken, the remaining cheese, and the peppers. Grind fresh black pepper on top.

Bake the nachos for 5 to 7 minutes, or broil, until the cheese is melted and bubbly.

Source: Macho Nachos by Kate Heyhoe Clarkson Potter
50 Toppings, Salsas, and Spreads for Irresistible Snacks and Light Meals

Buy the Macho Nachos book in the US - UK

More Recipes from Macho Nachos:
- Portuguese Pizza Nachos
- Sloppy Jacks

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