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Granite City Brewery Chicken Caesar Chalupa Nachos



CHICKEN CAESAR CHALUPA NACHOS
Granite City Brewery Restaurant Copycat Recipe


Serves 3-4 as an appetizer or 2-3 as an entree

2 chicken breasts
non-stick spray
lemon pepper seasoning
3-4 burrito sized flour tortillas
Caesar dressing
2 cups shredded mozzarella cheese
2 tomatoes, chopped
4 cups romaine lettuce, chopped into bite sized pieces

Preheat the oven to 400 degrees. Spray both sides of the chicken breasts with non-stick spray, season with lemon pepper, and saute in a skillet until no longer pink in the middle, about 4 to 5 minutes per side. Let cool slightly, then shred with a fork or your fingers. Set aside.

Cut the flour tortillas into 8 wedges each. Line baking sheets with foil, then spray with non-stick spray. Lay down the tortillas and spray tops with non-stick spray. Bake for 3 to 4 minutes, or until wedges are slightly toasted and just starting to turn golden brown.

Spread about 1 teaspoon of Caesar dressing on each of the toasted tortilla wedges. Top with shredded chicken and mozzarella cheese. Bake for 4 to 5 minutes, or until cheese is melted.

Toss romaine lettuce with enough Caesar dressing to coat. Place in the middle of a plate, and surround with baked Caesar chicken wedges. Sprinkle with chopped tomato and serve.