Side Pannel
Grilled Chicken Nachos
Ingredients List
- 8 oz Tortilla chips
- 3/4 c Old El Paso Thick 'n Chunky
- -Salsa
- 1 cn Black Beans (15 oz); Drained
- -and rinsed
- 3 Frozen Charbroiled mesquite
- -Chicken breast patties;
- -Thawed and chopped
- 1 Tomato; Chopped
- 8 oz Mexican cheese blend; Finely
- -shredded
Directions
1. Heat oven to 400F. Line 15x10x1-inch baking pan with foil. Spread half
of the tortilla chips evenly in foil lined pan.
2. In medium bowl, combine salsa and beans; mix well. Spoon half of bean
mixture over chips; top with half each of chicken, tomato and cheese.
Repeat layers.
3. Bake for 12-14 minutes or until cheese is melted.
NOTES : INGREDIENT SUBSTITUTION: Use leftover grilled chicken breast,
steak or pork in these nachos in place of the frozen charbroiled chicken
breast patties. MAKE IT SPECIAL: For nachos supreme, garnish them with
chopped avocado, sour cream, and sliced jalapeno chiles.
of the tortilla chips evenly in foil lined pan.
2. In medium bowl, combine salsa and beans; mix well. Spoon half of bean
mixture over chips; top with half each of chicken, tomato and cheese.
Repeat layers.
3. Bake for 12-14 minutes or until cheese is melted.
NOTES : INGREDIENT SUBSTITUTION: Use leftover grilled chicken breast,
steak or pork in these nachos in place of the frozen charbroiled chicken
breast patties. MAKE IT SPECIAL: For nachos supreme, garnish them with
chopped avocado, sour cream, and sliced jalapeno chiles.
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