Time: 15 minutes (10 minute hands-on time)
16 oz. restaurant style tortilla chips*
2 containers Lantana Buffalo Hummus
3 cups (3/4 lb) of shredded chicken
1 1/2 cups cherry tomatoes, cut in half
1/2 cup chives, thinly sliced
1 small fresh jalapeños, seeded and sliced (optional)
Shredded lettuce for plate
* I like to grab the fresh tortilla chips from the HEB bakery or, if following grain-free, I like Siete grain free tortilla chips.
1.) Preheat oven to 350°.
2.) Spread tortilla chips evenly on a baking sheet.
3.) Spoon 1 1/2 containers of Lantana Buffalo hummus over the tortilla chips. Reserve the remaining 1/2 container for dipping.
4.) Sprinkle shredded chicken over the nachos.
5.) Place sheet pan of nachos into preheated oven and cook for 5 minutes.
6.) If you haven't already chopped the tomatoes, chives and jalapeños, you can do so while the nachos are in the oven.
7.) Remove nachos from oven and top with cherry tomatoes, chives and fresh jalapeño slices, if desired. Place remaining hummus in center of nachos.
8.) Serve nachos on a bed of shredded lettuce and enjoy immediately!