Southwestern Chicken Nachos



  • 1 can (348mL) Ocean Spray® Whole Berry or Jellied Cranberry Sauce
  • 1 green onion, white and green parts, sliced
  • 2 tbsp (30mL) chopped, canned jalapeno peppers
  • 2 tbsp (30mL) fresh lime juice
  • 1 1/2 tsp (7mL) ground cumin
  • 1 tsp (5mL) dried cilantro or 1 tbsp (15mL) chopped fresh cilantro
  • 1 lb (500g) ground chicken or turkey
  • 1 envelope (35g) taco seasoning mix
  • 1/2 cup (125mL) water
  • 6 oz (180g) nacho chips
  • 1 cup (250mL) shredded Monterey Jack cheese


Combine cranberry sauce, onion, jalapenos, lime juice, cumin and cilantro in a medium mixing bowl. Set aside.

Place ground chicken in large a non-stick frying pan. Cook on medium heat, until no longer pink, breaking into small pieces during cooking. Drain excess liquid.

Add taco seasoning and water. Simmer on medium heat for about 5 minutes or until liquid is absorbed, stirring frequently.

Place nacho chips on a rimmed baking sheet. Spoon chicken over chips. Top with cranberry mixture and cheese. Broil until cheese melts and begins to bubble.


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