I made these for the Super Bowl. The recipe comes from the Jan/Feb 2006 issue of Quick Cooking magazine (which I believe is now called Simple & Delicious...). I also served guacamole, sour cream, sliced olives, and diced tomatoes on the side for additional toppings. Super easy.
CHICKEN CHILI NACHOS
adapted from Quick Cooking magazine
1 lb. boneless, skinless chicken breast, cubed
1 Tbsp. vegetable oil
1 can (10 oz.) diced tomatoes and green chilies, undrained (Rotel)
1 can (16 oz) kidney beans, rinsed and drained
1 can (15.5 oz) chili beans, undrained
1 teaspoon chili powder
1 teaspoon cumin
cayenne pepper, to taste
1 pkg. (13.5 oz) tortilla chips
8 oz. shredded Mexican cheese blend
additional toppings, as desired:
sliced black olives
chopped green onion
In a large skillet, heat oil over medium-high heat. Saute chicken until no longer pink. Add the tomatoes; cook for 3 minutes or until tomato juice is reduced. Stir in beans, chili powder, cumin, and cayenne; cook for 5 minutes or until heated through.
Arrange the tortilla chips on microwave-safe plates. Sprinkle with a little cheese then top with chicken mixture and more cheese. Microwave, uncovered, on high for 30 seconds or until cheese is melted. Use additional toppings as desired.
Post a Comment