Simple Tropical Rotisserie Chicken Nachos



1 rotisserie chicken, shredded
1 bag (7-10 oz) tortilla chips
1 1/2 cups cheddar cheese, grated, divided in half
1 1/2 cups Monterrey jack cheese, grated, divided in half
1/4 cup sweet onions, finely chopped
1/3 cup fresh pineapple, chopped
1/4 cup mango, chopped
1 earn of fresh corn, cooked and chopped
1 cup lettuce, finely shredded
1/4 cup cilantro, finely chopped
light sour cream
fresh corn and pineapple salsa, see recipe below


Preheat oven to 350 degrees. Place chips on baking sheet and bake for approximately 10 minutes to crisp up the chips. Watch them in order that they do not over brown.  Remove from oven and set aside.

Remove meat from one rotisserie chicken.  Set aside. Place bones and extra skin in a ziplock bag and freeze for soup stock.

Spread a thick layer of prepared tortilla chips on large platter.

Over the tortilla chips, spread half the cheddar and half the Monterrey cheese, reserving the remaining cheese for the top. Evenly sprinkle the shredded chicken over the cheese. Cover the meat layer with the chopped onions. Add the remaining cheese over the entire dish and microwave for 45-60 seconds. 

Cover with shredded lettuce, corn, mango and pineapple. 
Serve with a dollop of sour cream, salsa and cilantro.

Pineapple & Vidalia Corn Salsa 


Roma tomatoes, finely chopped
1/2 Vidalia onion, finely chopped
1 can diced green chilies, finely chopped
2 cloves garlic, finely minced
1/2 cup fresh cilantro, finely chopped
2-14.5 ounce cans diced tomatoes with green chiles
2 tsp sugar
1/4-1/2 tsp salt
1/2-3/4 cup fresh pineapple, chopped
1/2 cup roasted sweet corn, removed from cob


Prepare pineapple and fresh vegetables by hand or a food processor and place in a large mixing bowl. Add remaining ingredients and mix thoroughly. Allow to sit at least 2 hours in refrigerator before serving. The longer the salsa can rest, the greater the depth of flavor will be.