Weekend Cooking: Chicken Nachos
Weekend Cooking is a fun meme hosted by Beth Fish Reads.
This morning I posted about the beauty and the taste or real sour cream vs. lite and fat-free sour cream. Since that post…. all I can do is think about the chicken nachos I had a couple of days ago….. mouth-watering…. want more….
So…. I thought I would bring all of you to my level of CRAVING here and share with you the recipe that I LOVE LOVE LOVE for Chicken Nachos.
You will need:
a bag of tortilla chips
3 – 5 cups of cooked and shredded chicken breast (the amount depends on the size you are making)
shredded cheddar cheese (as much as you like)
chopped Roman tomato (as much as you like)
fresh chopped cilantro
heated re fried beans (optional)
REAL sour cream (you can substitute for lighter if you wish)
black olives (optional)
Preheat over to 300 (if you are making smaller portions can be heated in microwave)
Layer your tortilla chips in the bottom of a baking pan. Take your shredded chicken and mix in a little taco seasoning to taste and then sprinkle with fingers across the top of the chips. If you are using the refried beans, while they are still warm, spoon then over the chips and chicken placing dollops here and there. Now comes the fun part. Sprinkle on the onion, cilantro to taste, dollop salsa here and there, and then sprinkle over the top of all with the cheese.
Heat in oven/microwave until cheese is melted and gooey. Watch closely as you do not wish to burn the cheese or the chips. It only takes a few minutes in the oven and even less in the microwave.
Once out of the oven add the jalapeno, guacamole (dollops on top), sour cream ( generous dollops again over the top), and olives. Serve immediately. Enjoy!
This is so great for a fun get together with friends or a movie night snack.