These are awesome for game days, sleepovers, and after school snacks. You can really impress your friends, and even your kids with this fun and tasty recipe. Whenever I make them, I instantly plan to have enough to make a double batch. The first one goes off the pan almost as quickly as it comes out of the oven. Everyone takes a great big helping because they are just so tasty. I don’t blame them. I do the same thing when the second batch comes out! I want my super serving too!
Check out what they are saying about this recipe over at The Recipe Rebel:
“Oh…. My family just sucked down an entire batch, and I’m in the process of putting batch #2 in the oven…!! Ridiculously good!”
Make sure you buy enough ingredients when you plan to make these… they will go fast!
Ingredients
½ large bag tortilla chips
1 chicken breast, chopped
1 cup ham, diced
2 cups Sargento mozzarella cheese
1 tbsp Land O’ Lakes butter
1 tbsp Gold Medal flour
1 cup milk
⅛-1/4 tsp salt
½ cup parmesan cheese
Instructions
*Alfredo sauce:
In a small pot, melt the butter over medium heat. Whisk in the flour and cook 1 minute. Whisk in the milk and continue cooking over medium heat until thickened. Stir in the parmesan cheese until melted. Set aside to cool slightly.
Preheat oven to 400 degrees F.
Place a layer of chips on a non-stick pan. Top with half of the cheese, half of the ham, and half of the chicken. Drizzle with Alfredo sauce (not too much – you don’t want your nachos soggy!). Repeat layers one more time.
Bake for 10 minutes or until cheese is melted and starting to brown. Broil 1-2 minutes if desired.
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Quick Tip: Add in some cooked crumbled bacon.
Thanks again to The Recipe Rebel for this fun and tasty recipe.
