Recipe by Sarah Karnasiewicz
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6 to 8
1/4 cup sour cream
2 tbsp. fresh lime juice
1 bag (13 oz.) tortilla chips
3 cups shredded rotisserie chicken
4 cups shredded pepper Jack cheese
1 1/2 cups tomatillo salsa (salsa verde)
Sliced pickled jalapeños
Fresh cilantro leaves, for garnish
1. Preheat the broiler. In a small bowl, whisk the sour cream and lime juice. On a large rimmed baking sheet lined with foil, scatter half of the tortilla chips. Top with half of the chicken and half of the cheese. Repeat with the remaining chips, chicken, and cheese.
2. Broil until the cheese in the center is melted (use a fork to lift the chips in the center to check), 1 to 2 minutes. Top with some of the salsa and the jalapeños. Drizzle with the lime sour cream. Top with cilantro. Serve the remaining salsa on the side for dipping.