Tex Mex Cheesy Nachos

Directions

1. In a large pan over medium-high heat, add olive oil. Add onion and garlic, sauté until transparent, about 3 minutes.
2. Add ground chicken, and use a spatula to break it up into pieces. Let the meat brown without moving it for about 3 minutes. This gives the meat more contact to the pan and will result in a better sear. Sprinkle with cumin, coriander, paprika and cayenne. Continue to brown the chicken, stirring every minute until all the moisture has evaporated, about 4-7 minutes. Make sure there are no signs of pink and break up any large pieces.
3. Heat broiler to high and move rack to the middle position. Line a baking sheet with parchment paper and place nacho chips in an even layer. Spread cooked chicken mixture over the nacho chips, layer with roasted red peppers, jalapeño and sprinkle with Armstrong Tex Mex shredded cheese. Broil for 2-4 minutes, watching closely.
4. Garnish with chives and cilantro. Serve immediately.