Foodblog 3 – Quick Chicken Nachos

Two days ago we discussed chicken. Yesterday I gave you my salsa recipe. Today we’ll combine them into an actual meal-something that is damned tasty.

1 can refried beans
2 chicken breasts
1 bag of tortilla chips
Pickled chilis (either sliced jalapenos or pepperoncini)
Cheese (Optional)
Salsa (Optional)
Guacamole (Optional)
Cilantro for garnish

Right, so this is one of those really customizable meals that takes about 15 minutes to make if you store-buy everything (like the salsa and guac) and less than an hour if you do the salsa and guacamole yourself. I find the flavour combinations addictive enough that I eat until I’m miserable with this dish. Do your best to avoid this problem.

1) Empty the can of refried beans into a pan with 2-4 oz of water, and set the pan on medium-low heat. Stir the beans around so the water gets evenly distributed throughout the mixture and just let it set there until everything else is ready. When you are prepared to serve, the bean mixture should be thin enough to easily spoon onto the chips.

2) Slice the chicken breasts in half and add a light cumin dusting to the outside along with salt and pepper. Cook them as described here. When they are done, dice them into bite-size pieces.

3) Put a layer of tortilla chips on a plate.

4) Add the beans over chips. Then add the diced chicken as well.

5) Add a layer of grated cheese over everything.

6)  From here, add whatever elements you want. I like salsa, guacamole, sour cream, and peppers. Other people like chives, olives, fresh tomatoes, lettuce, bacon – at this point it’s a playground for your tastebuds, so do what you want. One way to cut the fat is to leave off the sour cream and/or the guacamole. You could also cut the tortilla chips and put lettuce in its place, or quick fry your own tortillas… the variations are endless.

@mixedknuts on Twitter


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