The cinnamon gives people pause when talking about savory foods, at least those used to western cooking. This was an off-the-cuff experiment of mine based on a pre-grocery shopping "what do we have in the house for dinner and how can I make it more interesting" day. I can see this being a hit at a potluck, especially considering the short cook time and finger food appeal. You also know that everyone else isn't bringing the same thing :-)
This is a sweet/savory dish with a lot of unexpected flavors that worked unexpectedly well together!
Our version was, of course, gluten-free :-)
1 cup shredded swiss cheese
1 cup shredded cheddar cheese
1 cup shredded muenster, mozzerella or monterey jack cheese
1 bag corn chips
1 large boneless chicken breast
1/4 teaspoon ground cinnamon
1 teaspoon chili powder (or more to taste)
1 tablespoon lime juice
2 cloves fresh garlic or 1/2 teaspoon garlic powder
pinch salt and pepper
1/2 cup chopped onion
2 tablespoons olive oil
Chop chicken breast into as small pieces as practical (approx 1/4 inch chunks). You'll shred it further as it cooks.
Heat oil in pan over medium heat
Add chicken pieces, onion, cinnamon, chili, lime, garlic and salt/pepper
Fry over medium heat, chopping with spatula until finely shredded and cooked through. Remove from heat.
Mix shredded cheeses together.
You can layer the nachos on a plate for microwaving, or on a foil-lined cookie sheet for oven baking. Either way, do one layer of chips, followed by a sprinkle of chicken, followed by a layer of shredded cheese. You can do multiple layers if needed.
Bake in oven at 350 for 10 minutes, or microwave on high for 1 minute or until cheese is melted.
Serve with guacamole, peach-mango salsa, and/or sour cream. Think mild and sweet.