One of my husband’s favorite restaurants to hit up for their epic drink and appetizer happy hour specials was Granite City Brewery. I say WAS because they recently closed! We were so bummed — especially because their Baked Chicken Caesar Nachos were one of our favorite dishes in town. What’s a gal to do? RECREATE!
Sliced tortillas are brushed with Caesar dressing then topped with shredded chicken and mozzarella cheese. Baked until hot and crispy, they’re the perfect vehicle for scooping up an ice-cold Caesar salad served in the center of the plate. This crispy, cheesy, sizzling-salad meets chicken nachos is the perfect app to share, or enjoy as a light dinner!
Start by sauteing a couple chicken breasts seasoned with lemon pepper in nonstick spray until cooked through.
Shred the chicken with your fingers or a fork then and set aside.
Next slice a few large tortillas into 8 wedges each then place the wedges on half baking sheets lined with parchment paper or nonstick-sprayed foil.
Spray the tops of the tortillas with more nonstick spray then bake at 400 degrees until they’re lightly toasted and just starting to turn golden brown, 3-4 minutes.
Top each toasted wedge with about a teaspoon of prepared Caesar dressing.
I love Brianna’s Asiago Caesar, but feel free to use whatever’s your fave.
Next add a little bit of the shredded lemon pepper chicken.
Then finish with shredded mozzarella cheese.
Place the wedges back into the 400 degree oven for 4-5 minutes, or until the tortillas are golden brown, and the cheese is melted. YUM!
Arrange the wedges around crunchy romaine lettuce that’s been cut into bite-sized pieces and tossed with a little more Casesar dressing, then sprinkle chopped, fresh tomatoes around the whole thing.
Like I said, hot, cheesy, crispy, cold — the combination of flavors and textures in this easy dish are out of this world!
Serve as a starter for a dinner party, or a fun entree for 2 or 3. I hope you’ll give them a try!
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