Baked Chicken Nachos with Tomatillo Salsa

1 lb (0.5 kg) chicken breast(s), cut into bite-size pieces 1/2 inch (1.25 cm)

1 1/2 cup (375 mL) green onion(s), light green and white part, sliced

1 tbsp (15 mL) oil

2 tsp (10 mL) chili powder

1 tsp (5 mL) oregano, dried

2 cups (500 mL) yellow pepper(s), diced

1/2 jalapeño pepper, diced

3/4 lb (0.4 kg) tortilla chips, low-sodium

1 cup (250 mL) salsa verde, ready to serve

2 cups (500 mL) mozzarella cheese, part skim, 16.5% MF, shredded

1/4 cup (60 mL) cilantro, fresh, minced, for garnish

1 Preheat oven to 400°F (200°C).
2 Cut chicken into small pieces about 1/2 inch (1.25 ml) square. Set aside.
3 Slice green onions separating the white and green. You need 1 cup (250 mL) sliced white and reserve ¼ cup (60 mL) sliced green for garnish.
4 Heat oil in non-stick skillet. Add diced chicken, sliced white of the onions, chili powder and oregano and sauté until lightly browned.
5 Finely dice the sweet yellow peppers and jalapeno. Remove the seeds from the jalapeno if you don’t want the nachos to be too hot.
6 Spread tortillas over a baking sheet. Top with diced yellow pepper and jalapeno, salsa verde (green tomatillo salsa), sautéed chicken and shredded mozzarella cheese. Bake in hot oven 15 minutes. Broil 2 minutes or until cheese melts and starts to brown. Don’t leave unattended as they will burn easily.
7 Serve hot, garnished with minced cilantro and the reserved green tops of the onions.