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Tortilla Chips baked with Chicken, Avocado and Cheese

18 to 20 topped chips


Under 30 Minutes

Nutritional Facts Per Serving

4.2 g
2.9 g
1 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 63
  • Fat 4.1 g
    • Saturated   1.4 g
    • + Trans 
  • Cholesterol 17 mg
  • Sodium   149 mg
  • Carbohydrate 2.9 g
    • Fibre   1 g
    • Sugars  
  • Protein 4.2 g
    • Vitamin A 3 %
    • Vitamin C 3 %
    • Calcium 4 %
    • Iron 2 %


Place the lime juice in a bowl. Peel and pit the avocado. Cut the flesh into small cubes, place in the bowl, and toss and coat with lime juice. Remove the skin from the chicken legs and discard. Removed the meat from the legs and cut or pull into small pieces. Add the chicken and cheese to the avocado and toss to combine.

Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper. Set the tortilla chips on the baking sheet in a single layer. Divide and top each chip with some of the chicken mixture. Bake the tortilla chips 6 to 8 minutes, or until nice and hot and the cheese is melted. Arrange chips on a serving platter. Top each one with a small spoon of salsa and a small sprig of cilantro. Serve immediately.

Note: Cooked chicken legs are available in our deli department.

Recipe Options: If you don't care to use a spicy cheese, replace the jalapeno-flavoured one with regular, plain Monterey jack cheese, or another style of cheese, such mozzarella or cheddar. Instead of buying the chicken precooked, prepare it yourself by using this recipe: Cajun-style Barbecue Chicken Legs. That recipe yields four cooked chicken legs, two more than needed in the recipe, but you won’t mind having some tasty leftovers.

Serving Suggestions

You could top the chips with store-bought salsa, or make your own. If you choose to do the latter, we have some tasty recipes in our collection you could try, such as Tomato, Corn and Chipotle Pepper Salsa, Bloody Caesar Salsa, and Technicolour Summer Salsa.

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