6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)
1/4 cup sour cream
1 tablespoon fresh lime juice (from 1 lime)
1 cup fresh pico de gallo
1/3 cup fresh guacamole
1/3 cup chopped fresh cilantro leaves
3 tablespoons sliced black olives
Fresh jalapeño slices, optional
How to Make It
Line a rimmed baking sheet with aluminum foil. Place a wire rack in a second rimmed baking sheet lined with paper towels. Pour enough oil in a large, deep pot so it reaches a depth of 1 inch. Heat oil over medium heat until it reaches 325°F.
While oil heats, combine eggs, hot sauce, and water in a shallow dish. Place breadcrumbs in a second shallow dish. Toss ravioli in egg mixture, and allow excess to drip off; coat in breadcrumbs. Place breaded ravioli on foil-lined baking sheet. Fry ravioli, in batches, until golden brown, about 3 minutes. Using a slottled spoon, transfer fried ravioli to wire rack to drain.
Preheat broiler with rack 6 inches from heat. Arrange fried ravioli in a single layer on baking sheet, slightly overlapping; top with chicken, and sprinkle with cheese. Broil until cheese is bubbly, about 2 minutes.
Whisk together sour cream and lime juice in a small bowl. Top nachos with pico de gallo, guacamole, cilantro, black olives, and, if desired, jalapeño slices. Drizzle with lime cream.
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