Dish It Girl Dina

Preheat the oven to 350°F (175°C). Sprinkle cumin, onion powder, and garlic powder over the green and red tortilla chips and toss them on a large rimmed baking sheet. Place the chips in the oven for 5 minutes. Remove the baking sheet from the oven and add about 2 cups of shredded rotisserie chicken (or leftover turkey). Sprinkle more cumin, onion powder, and garlic powder over the chicken. Then, top with 2 1/2 cups of shredded cheese of your choice. Next, add a little over half a cup of pomegranate seeds and pickled jalapeños. Place the baking sheet back in the oven for about 10-15 minutes, or until the cheese is melted and bubbly. Meanwhile, mash one avocado with some salt, pepper, and a splash of red wine vinegar. Once the nachos come out of the oven, top them with the mashed avocado. Serve immediately with sour cream and some chipotle sauce.