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FEATURED WEEKLY RECIPE:

"Chicken" Nachos

Submitted by The Test Kitchen Team

Mason Jar Cobb Salad

Ingredients:
Ingredients:
1 bag Tortilla Chips
2 c. shredded Jansal Valley® Smoked Cheddar
2 c. shredded Jansal Valley® Smoked Mozzarella
1 c. sliced Chicken of the Woods Mushroom
¼ c. Jansal Valley® Sliced Sweet Banana Peppers
2 tbsp. Jansal Valley® Sliced Jalapeno Peppers
1 tbsp. Jansal Valley® Yuzu & Red Chili Sauce
Southcoast Farms® Not Quite Hot Salsa

Method:
On a parchment lined baking sheet, layer half the tortilla chips in a circle. Spread 1 cup of both cheeses over the chips. Layer the rest of the chips and top with remaining cheese. Add the sliced mushroom and peppers over the top and bake in the oven at 400° F for 10 minutes, or until the cheese melts properly. Remove from oven and slide nacho pile from parchment to serving plate. Then drizzle with chili sauce. Serve with Southcoast Farms® Salsa and enjoy the sweet and spicy flavors!

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