Recipes

Cabo Chicken Nachos

Prep Time: 30 minutes
Cook Time: 10 minutes
Ready In: 40 minutes
Yields: 6 servings

Ingredients:

  • 2 bags Cabo Chips
  • 2 cloves garlic, crushed 6 green onions, sliced, white parts and tops separated
  • 3 tablespoons canola oil
  • 1 shredded, cooked, whole chicken breast
  • Salt and pepper to taste
  • 1 cup salsa
  • 1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
  • ½ large tomato, diced

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a 12
inch skillet over medium heat, cook and stir the garlic
and white parts of the green onions in canola oil until tender.
Mix in shredded chicken, salt and pepper. Toss until well
coated with oil. Stir in the salsa. Arrange Cabo Chips on
a large baking sheet. Spoon the chicken mixture over the
chips. Top with Cheddar/Monterey Jack cheese blend.

Cabo Guacamole

Ingredients:

  • 1 ripe avocado, peeled and seeded
  • ¼ teaspoon ground cumin
  • ¼ ripe, medium Roma tomato
  • 1/8 cup chopped white onion
  • ½ chopped jalapeno, more or less to taste
  • 1 tablespoon fresh lime juice

Spicy Shrimp Ceviche with Cabo Chips

Ingredients:

  • 2 bags Cabo Chips
  • 1 lb Shrimp
  • 1/3 cup fresh lime juice (about 3-4 limes)
  • 1 cup medium salsa (you can use hot if you are feeling adventurous!)
  • 1 ripe avocado peeled and chopped
  • 1 small jalapeno pepper, seeded and sliced

Directions:
Boil shrimp in salted water 2-3 minutes, drain and chill. Combine in a
non-metal bowl with lime juice and salsa. Refrigerate 20-30 minutes
then toss in avocado and jalapeno. Garnish with lettuce or spinach and
serve at your next gathering with a generous amount of Cabo Chips. To
make a ceviche that is easier to use as dip dice the shrimp in with other ingredients after boiling.