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Summary

• Difficulty:
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Yield: Makes: 24 appetizers
• 40 people call this recipe a favorite
• Rating: (0 ratings)

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Ingredients

• 3/4 cup chipotle salsa
• 1 can (8 oz.) diced tomatoes, undrained
• 1 Tbsp. cider vinegar
• 1 Tbsp. vegetable oil
• 1 small onion, thinly sliced
• 2 cups cooked chicken, coarsely shredded
• 1-1/2 tsp. salt
• 24 large corn tortilla chips
• 1 avocado, peeled and diced
• 1/4 cup (1 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese

Directions

1. Comine salsa, tomatoes and vinegar in blender or food processor; process until smooth; set aside.
2. Heat oil in large skillet over medium heat; cook onions 5 minutes or until tender. Add salsa mixture to onions; simmer 5 minutes or until thickened. Remove from heat; stir in chicken and salt.
3. Arrange chips on serving platter. Top each with heaping tablespoon of chicken mixture, avocado and shredded cheese.

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