Preheat the oven to 375 degrees F. Remove the meat from the chicken and dice or pull into shreds. Spread and mound half the tortilla chips on a large, round non-stick baking pan (a pizza pan works well). Sprinkle with half the cheese. Top with half the chicken, peppers, olives, green onion and cherry tomato. Top those ingredients with the remaining tortilla chips. Now top with the remaining cheese and other toppings. Bake the nachos 10 to 15 minutes, or until very hot and the cheese is tastily melted.
Recipe Options: Tex-Mex cheese mix is sold in our dairy aisle. Cooked, cold barbecue chicken legs and breasts are available in our Deli Department. Poblano peppers are sold in the produce department. Use a green bell pepper if it's unavailable.