Apr 10, 2010

Chicken Nachos

This meal is amazing and can be made for a snack or as a meal which is the way I like it. Do not be tempted to add the salsa before baking because nothing is worse then soggy nacho chips and this recipe gives you crunchy chips. I also love green Tabasco sauce all over mine for that extra kick. These chicken nachos are a hit with anyone.

nacho chips (520 grams)
1 tablespoon olive oil
1 cup Mexican blend shredded cheese
2 scallions, chopped
1 (16 oz) can refried beans
1 cup cherry tomatoes, halved
1/4 cup cilantro, fresh
4 chicken breast, boneless and skinless
1 teaspoon cumin, ground
1/2 teaspoon garlic powder
1/4 teaspoon paprika
sour cream

1. Pre-heat oven to 350F. In a small bowl add cumin, garlic and paprika. Roll chicken in mixture. On a 9-inch skillet on medium heat add olive oil, allow to get home. Add chicken breast cooking until chicken is done and no longer pink. Remove breast from pan and cube.

2. In a 13x9inch baking pan add refried beans then nacho chips. Add chicken, tomatoes, scallions then add cheese. Sprinkle top with cilantro. Cover top with aluminum foil and allow to bake for 30 minutes covered. Serve salsa and sour cream along side nachos.

Yields: 4 servings

4 fabulous comments:

  1. Ummmm this looks delicious I love anything that has to do with nachos or tacos lol.

  2. Same here.

  3. YuM!! I made it and it was super delicious! Unfortunately my nachos still got a little soggy. :( And I doubled the spices for the chicken... it was mm mm good! Thank you :)

  4. Oh no I wonder why mine stayed nice and crunchy.


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