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RECIPES
Chicken Confit Nachos
Serves 4
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Courtesy of Anne Marie and Dan Lodholz | Photo by Michelle Volansky
February 2015

This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
Chicken Confit Nachos

INGREDIENTS

8 oz. tortilla chips
1 cup cold pulled confit chicken meat
1/3 cup shredded cheddar cheese 1/3 cup shredded pepperjack cheese
¼ cup sliced black olives
Optional garnishes: salsa, sour cream, pickled vegetables, chopped onion, guacamole, chopped cilantro

PREPARATION

• Spread half the tortilla chips on a large microwave-safe plate. Scatter half the meat, half the cheddar and pepperjack cheeses and half black olives over the chips. Add the remaining tortilla chips and scatter with the remaining meat, cheese and olives.
• Microwave on high in 30 second blasts until the cheese is melted. Garnish as desired and serve immediately.

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