Salsa Chicken Nachos

Salsa Chicken Nachos

The best chicken nachos can be found at Zeppelins in Cedar Rapids, Iowa.  This recipe mirrors Zeppelins as it is full of Mexican flavor! It has to be one of the easiest meals I have made. The fresh cilantro is a must as it is inexpensive and yet makes the dish pop with flavor!

Serves 6 (or you can divide it between two large Ziploc bags it freezes well)

6 chicken breasts, cut lengthwise in half

2 jars black bean salsa (I used Tastefully Simple, but any salsa would do)

3 peppers (I used orange, yellow and green), cut lengthwise into strips

1 package Tortilla Chips or Flour Tortilla

1 package Mexican blend cheese

1 bunch of fresh cilantro chopped (I tore the leaves off and sprinkled them on top)

Sour cream, pickled jalapenos and/or guacamole optional

In a large Ziploc bag combine chicken, salsa, and peppers either freeze or marinate over night. Put all contents of the Ziploc in a crock pot and bake for 6 hours on low. Shred the chicken and serve on top of chips and cheese topped with cilantro, jalapenos, sour cream and/or guacamole. If not using chips place in flour tortilla shells, roll and enjoy!