Montego’s Nachos

My inspiration for this recipe was the friends I watch sports with through the year. Most of the time I find myself cooking — and not complaining. So one Super Bowl I decided it was time to make Montego’s Special Seasoning nachos, and that’s what I was going to do.

I knew I had to make it simple and quick, but oh so delicious. Once I came up with the final dish, everyone who tried it said, “that’s it.”

Ingredients

• 2 cloves garlic, crushed
• 6 green onions, sliced, white parts and tops separated
• 3 tablespoons canola oil
• 1 whole chicken breast, cooked and shredded, or 1 pound ground beef, cooked
• 1 cup salsa
• 1/2 (12 ounce) package tortilla chips
• 1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
• 1/2 large tomato, diced
• 1 teaspoon cumin
• 1 (1 ounce) package Montego’s Special Seasoning

Directions

1. Preheat the oven to 350°F (175°C).
2. In a 12-inch skillet over medium heat, cook and stir the garlic and the white parts of the green onions in the canola oil until tender.
3. Mix in the shredded chicken or cooked ground beef, then add the cumin and Montego’s Special Seasoning. Toss until well coated.
4. Arrange the tortilla chips on a large baking sheet and spoon the meat mixture over them. Top with the cheese blend and tomato.
5. Bake for 10 minutes, or until the cheese has melted. Remove from the oven and sprinkle with the green onion tops before serving.

Serve with

• Sour cream
• Green onion
• Jalapeño
• Salsa