Blazin’
Inferno Finger Nachos
1 pound tortilla chips
1 package shredded cheddar cheese
¼ head lettuce, shredded
20 Fiery Fingers, cut into pieces
¼ can black olives-sliced
2 tomatoes, diced
8 ounces salsa
8 ounces guacamole
8 ounces sour cream
On a foil lined cookie sheet or pie plate, place tortilla
chips, place Fiery Fingers frozen chicken on top of chips, and top with cheese.
Bake in 350° for approximately 12 minutes until chicken is
hot and cheese is melted. Remove from oven, top with lettuce, tomato and
olives. Serve with sour cream, guacamole, and salsa.
