Grilled chicken nachos

Yield: 8 Servings

Measure Ingredient
8 ounces Tortilla chips
¾ cup Old El Paso Thick 'n Chunky Salsa
1 can Black Beans (15 oz); Drained and rinsed
3 \N Frozen Charbroiled mesquite Chicken breast patties; Thawed and chopped
1 \N Tomato; Chopped
8 ounces Mexican cheese blend; Finely shredded

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

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