Rotisserie chicken, from the deli, shredded
6 inch whole wheat tortillas
Cheddar cheese sauce
|1 1/2 tsp.|
Mexican seasoning blend
Cut each tortilla into 8 pie-shaped triangle wedges. Place cut tortillas into a pre-heated 375° Fahrenheit oven and bake until crunchy, approximately 6 to 8 minutes.
Place chicken on a baking sheet and heat for 5 to 7 minutes or until warmed through. Heat cheddar cheese sauce in a saucepan 12 to 15 minutes, or until hot. Scramble eggs in a non-stick sauté pan, approximately 5 to 7 minutes, or until set.
To build Breakfast Nachos: place 8 whole grain tortilla chips on a plate, drizzle with 2 Tbsp. cheddar cheese sauce. Top cheese with 2 Tbsp. of scrambled eggs, then top the eggs with 2 Tbsp. chicken. Sprinkle 1/4 tsp. Mexican seasoning over the top and garnish with 1 tsp. salsa.