Oven Roasted Chicken & Tater Treat Nachos
Crispy First Street Tater Treats blanketed with cheese sauce, fire-roasted green chiles and shredded chicken…What could be better? Perfect for football season, these nachos are the ultimate touchdown dish.
4 cups First Street Tater Treats
2 tbsp First Street unsalted butter
2 tbsp First Street all-purpose flour
1 cup First Street whole milk
2 cups shredded First Street monterey jack cheese
1 cup shredded First Street sharp cheddar cheese
2 cups shredded First Street Oven Roasted Chicken
One 4-ounce jar fire-roasted green chiles
Pico de Gallo, guacamole, First Street sour cream and freshly chopped cilantro
First Street salt & freshly ground pepper
Bake the Tater Treats according to package directions.
Meanwhile, make the cheese sauce. Melt the butter over medium heat in a saucepot. Add the flour and whisk constantly to dissolve. Continue to cook for one minute, stirring often. Slowly add the milk, whisking to combine and bring the mixture to a simmer. Remove the pot from the heat and whisk in the shredded jack and cheddar cheeses. Season with salt and pepper.
Arrange the Tater Treats on a large platter. Top the Tater Treats with the shredded chicken and pour the cheese sauce all over. Finish with fire-roasted green chiles, pico de gallo, guacamole, sour cream and chopped cilantro. Serve with hot sauce.