Cranberry Nacho Bowls

An unexpected combination of delicious tastes. Crunchy nacho bowls are filled with succulent chicken, then sautéed with Cranberry Salsa -- a flavourful combination of spirited japapenos, crisp macintosh apples and tangy cranberries -- and topped with fresh Jalapeños, green onions, olives, cilantro and melted Monterey Jack cheese. A tangy, tantalizing appetizer.

YIELD: 4 portions

Ingredients: Imperial Metric
Large Nacho bowls 4 4
Vegetable oil 1 oz 30 mL
Chicken (small bite size pieces) 8 oz 240g
Saucemaker Cranberry Salsa 12 oz 240g
Monterey jack cheese, grated 2 cups 500 mL
Green onions, Minced 2 2
Fresh Jalapenos 2 2
Canned green olives, Sliced 2 oz 60g
Cilantro, chopped 2 Tbsp 30 mL


  1. In a large skillet stir fry the chicken pieces in vegetable oil till cooked through.
  2. Pour 12 ounces of Saucemaker Cranberry Salsa into same skillet and Sauté for a couple more minutes. Add salt and pepper to taste.
  3. Stuff bowls with mixture, adding green onions olives and jalapenos.
  4. Sprinkle with grated cheese & bake at 400°F (200°C) until heated through and cheese has melted.
  5. Top with cilantro. Serve with sour cream and Saucemaker Cranberry Salsa.

TIP: For a bit more zest, add chopped jalapenos to salsa and use the extra salsa for dipping!