Grilled chicken nachos
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Tortilla chips |
| ¾ | cup | Old El Paso Thick 'n Chunky Salsa |
| 1 | can | Black Beans (15 oz); Drained and rinsed |
| 3 | Frozen Charbroiled mesquite Chicken breast patties; Thawed and chopped | |
| 1 | Tomato; Chopped | |
| 8 | ounces | 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.
Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898<Rodeo46898@...> on Jan 20, 1998