Recipe type: Breakfast/Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 cups salsa verde (you'll need 2 16-ounce jars)
  • 4 cups tortilla chips
  • 1⅓ cups shredded chicken (from a rotisserie chicken or leftover)
  • ½ cup shredded Mexican blend cheese
  • ½ cup sour cream
  • 4 Tablespoons chopped fresh cilantro
  • 4 Tablespoons TABASCO Green Jalapeño Sauce
  1. In a medium saucepan, simmer the salsa verde for 5 minutes.
  2. In the bottom of 4 shallow bowls, lay out 1 cup of tortilla chips in each. Top with ¼ cup salsa, ⅓ cup chicken, and another ¼ cup salsa. Sprinkle 2 Tablespoons cheese over the top--if it doesn't melt on its own, you can microwave each bowl for 30 seconds, or until the cheese is melted.
  3. Drizzle 2 Tablespoons sour cream on each bowl and sprinkle 1 Tablespoon chopped cilantro on top of that.
  4. Drizzle 1 Tablespoon TABASCO Green Jalapeño Sauce over the top of each and serve immediately.
Recipe by Poet in the Pantry at