Cheesy Chicken Nachos

cheesy nachos

Cheesy Chicken Nachos

30 nacho chips
1 tablespoon vegetable oil
1 red or orange bell pepper, cut into thin strips (for extra color, I sometimes use two or 3 different colors)
1 tablespoon butter
2 cloves garlic, finely chopped
1 1/2 cups shredded  chicken (cooked/ left over or pre-cooked frozen)
1 cup drained rinsed  black beans
2 cups shredded sharp Cheddar cheese (8 oz)
Salsa, Sour Cream,  Jalepeno, Black Olives and chopped green onions for topping!
 Directions:
  1. Heat oven to 400°F. Line cookie sheet with foil. Arrange tortilla chips on cookie sheet, overlapping slightly.
  2. In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil 3 to 4 minutes or until tender. Add butter and garlic, stirring until butter is melted. Add chicken. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in beans. If desired, season to taste with salt and pepper.
  3. Spoon chicken mixture over chips. Sprinkle with cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro and onions. Serve with salsa

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