Friday, November 19, 2010

Chicken Nachos

Chicken Nachos
Serves 3-4.

2 chicken breasts
1 1/2 T. taco seasoning
1 garlic
1/4 c. water
salt and pepper to taste
1 t. cayenne
2 roma tomatoes, diced
1/2 (12-13 oz.) tortilla chips
1 green onion, sliced
1 package mexican cheese blend -or- monterey jack & cheddar
1 can of refried beans
salt and black pepper, to taste


Preheat the oven 370 degrees.

1.  Cut the chicken breasts into halves and season them with salt and pepper.  Cook them over medium high heat with a 1 T. of olive oil.  Cook until they turn white and ready to be shredded.

2.  Let the cooked chicken cool and shred them into a bowl.  Return back to the skillet, combine the 1-1/2 T. taco seasoning, salt, ground black pepper, garlic, 1/4 c. water and 1 t. cayenne.  Cook for 5 minutes until everything is well combined and the water has almost evaporated.  Season with salt to taste.

3.  In a baking sheet, layer the chips, shredded cheese and chicken, diced tomatoes and refried beans together.  Bake for 5-8 minutes or until the cheese has melted.  Broil for additional 3-5 minutes. 

4.  Garnish with sliced green onions and pickled jalapenos.



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