FOR YOUR TABLE
Kettle Chip Nacho Bar
Recipe courtesy of Yvette Marquez-Sharpnack
© JENNA SPARKS
- 2 (907-g/32-oz) bags of kettle chips, such as Kirkland Signature Kettle Brand Krinkle Cut Himalayan Salt Potato Chips
- 500 mL (2 cups) shredded chicken
- 500 mL (2 cups) guacamole
- 500 mL (2 cups) queso fresco, crumbled
- 500 mL (2 cups) sour cream
- 250 mL (1 cup) each of 3 types of salsa, such as pico de gallo
- 1 small bunch of radishes, sliced
- 250 mL (1 cup) pomegranate arils
- 1 small bunch of green onions, chopped
- 3 fresh jalapenos, sliced
- 250 mL (1 cup) cilantro leaves
- 3 to 4 limes, cut into wedges
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Place a layer of chips on a plate. Place other ingredients in separate bowls and arrange them on a counter or table. Layer chips with various toppings.Makes 6 to 10 servings.
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