One of our favorite watering holes in the Kansas City metro area is Tanner's Bar & Grill. For some odd reason, no matter where we've lived there has always been a Tanner's near by. Besides having decent pub grub the prices are cheap and there is always a special. My favorite item to order, the chicken nachos.
Normally, these nachos are laden with cheesy Rotel. I've lightened it up by using 2% cheddar, 2% Velveeta, and skim milk. I didn't have any Rotel on hand, so I chopped up some jalapenos to add to the cheese sauce. Needless to say, we were pleased.
"Tanner's" Chicken Nachos
1 cup skim milk
2 cups 2% shredded cheddar cheese
8 oz. cubed 2% Velveeta
1/8 teaspoon garlic powder
2 tablespoons chopped jalapenos
1 cup shredded chicken breast
2 diced Roma tomatoes
1 bunch chopped green onion
Sour cream & salsa to serve on the side
Pre-heat your oven on the lowest broiler setting. Pour the skim milk, cheeses, garlic powder, and jalapenos into a saucepan. Melt, stirring constantly, over low to medium-low heat. When the cheese is melted, remove from heat and set aside. Spray a large cookie sheet with non-stick cooking spray. Arrange the chips on the cookie sheet. Top with chicken and cheese sauce. Place in the oven. Keep a close eye on them, so not to burn the chips. When the cheese begins to bubble, remove the oven and top the nachos with the green onions and tomatoes. Serve along side with sour cream and salsa.