Reviewed: Oct. 21, 2006

These were good, thanks.

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 2, 2006

I made these for a Sunday lunch. It was the perfect amount and they were quick and easy. My son said I should use home made salsa next time.

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bakinqueen

Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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Reviewed: Oct. 1, 2006

These are amazing, my husband and I both LOVED this. Only changed by adding black beans, and left off the sprinkling of green onion at the end. Added sour cream and guacamole as toppings. So much better than the soggy mess you tend to get at a mexican restaurant. The preparation was so easy, took little time and little clean up. YUM!!!

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SUMMERMH

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Reviewed: Sep. 13, 2006

Very good. I added olives and used canned chicken. Next time will use thicker tortilla chips so they don't get soggy.

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samiam3

Cooking Level: Expert

Home Town: Mission Viejo, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Sep. 1, 2006

They were all right, not the best nachos i've ever tasted in a restaurant.

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Crystal

Cooking Level: Intermediate

Home Town: Canal Flats, British Columbia, Canada

Living In: Grande Prairie, Alberta, Canada

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Reviewed: Aug. 15, 2006

Not that this needs another 5 star rating - but I had to...this recipe is DELICIOUS! A new family favorite. I made no changes to the recipe the first time I made it (no need to) but since, I have added fresh from teh garden jalapeno peppers while sauteeing the garlic and green onions. Gave it an extra kick. Thanks for the recipe!

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Lizardlips

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2006

I made this using leftover roast chicken Delish...simple and everything is on hand thanks for sharing =0)

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BENSMOM526

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Manhattan, New York, USA

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Reviewed: Jul. 24, 2006

Pretty good, but not what I was expecting, but everyone still liked it. We had some leftovers and re-heated in the oven the next day, and to my surprise it still tasted good!

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Brandi Duerler

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Reviewed: Jul. 23, 2006

We've had this twice in a week. Very easy to make. I left out the chicken/salsa mixture and poured it on top of the melted chesse since the chips got soggy the first time. Added refried beans, sour cream, guacamole, and chopped olives.. a warm 7 layer dip. :) Love it and will be a regular in our house. Thanks for the great recipe!

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Kristy

Cooking Level: Intermediate

Living In: Hilo, Hawaii, USA

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Reviewed: Jul. 23, 2006

The taste was great, but the chips wound up being soft/soggy. We reccomend only cooking them for 7-8 minutes rather than the full ten minutes.

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jwallacemiller

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: New York, New York, USA

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Reviewed: Jul. 6, 2006

Since it's been so warm, I decided to make these as a light, summer, dinner. They turned out so good! I added some jalapenos on top for extra spice, but I loved the mixture. After all, I had always made nachos with just chips, cheese, and the microwave before! Very good.

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happywife05

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2006

So good. We did have any green onions on hand so we left that out. But it was still better than restaurant nachos, in my opinion.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jun. 4, 2006

I served these as dinner. They were a BIG hit. Thanks for a great recipe.

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JONIRENE

Cooking Level: Expert

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Reviewed: May 6, 2006

I used two cans of chicken breast (5 oz each) and a little taco seasoning (like 1/4 of a packet) I served it with some sour cream and we all thought it was very good.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Apr. 17, 2006

This was my daughter's choice for her birthday dinner. Not as an appetizer, but as the main dish! I did not change the recipe, but added sliced black olives, and put half portion of all of the ingredients "sandwiched" in between half of the tortilla chips before putting in the oven. That way more of the ingredients "attached" onto the chips. Thanks for sharing!

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LAURIEANDJOHN64

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Reviewed: Apr. 3, 2006

I can see why these are called "restaurant style" because they truly taste like nachos you'd get in a restaurant. I used a rotisserie chicken from the deli, but otherwise made no changes. Delicious just how it is!

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SAF1969

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Apr. 2, 2006

These were really yummy. A great recipe.

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dema

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Reviewed: Feb. 28, 2006

Loved it! Finally, the missing link between bland nachos and excellent nachos. I'll definitely add this to my recipe box. Thanks!

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thepianoteacher

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 6, 2006

These are great. I added the salsa to some refried beans and put the beans on the tortilla chips and cooked my chicken breast with some taco seasoning. I put the tomatoes, lettuce, sour cream, and guacamole on the side! These were a nice alternative to eating out.

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texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

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Reviewed: Feb. 5, 2006

These are the BEST!!! Chicken nachos are something I order almost everytime I see them on the menu at a restaurant, but these come in close to the best I have ever had. I will be making these a lot!!

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