Corny Chicken Nachos

Directions

1. Homemade corn tortilla nacho chips
2. Set oven to 450 degrees.
3. Drizzle olive oil on several cookie sheets.
4. Cut the tortillias into quarters and arrange on cookie sheets.
5. Drizzle more olive oil on top of tortilla wedges.
6. Sprinkle with kosher salt.
7. Sprinkle with lime zest.
8. Cook for 30 minutes or until chips are toasted and crunchy without being burned.
9. Set aside.

1. Chicken Nachos
2. Re-heat shredded chicken with garlic powder, kosher salt, pepper and cilantro.
3. Stir in the black beans, keep cooking over low heat.
4. Cut the corn off the cob and add to the chicken mixture.
5. Layer the cooked tortilla chips on platter.
6. Add layer of pepper jack cheese.
7. Add Layer of chicken,bean and corn mixture.
8. Add a sprinkle more of cilantro over nachos.
9. Add layer of cheddar cheese.
10. Put under broiler, middle rack, to melt cheese, about 5-7 minutes.
11. Once out of broiler, add the shredded lettuce and diced tomatoes
12. Put 1-2 tablespoons of sour cream and salsa on side of nacho platter.
13. Squeeze some Lime juice over platter (option).