Saturday, October 5, 2013

Loaded Nachos

These nachos are not dripping with Velveeta or liquid cheese, but are crisp, crunchy and flavored with a generous portions of real cheese, spicy refried beans, green onions, roasted chicken, jalapeños, sour cream, and salsa.  Add black beans, corn or substitute ground beef for chicken.

If you miss the yellow liquid stuff, heat it separately in a bowl for dipping and drizzling on your own pile of chips. Otherwise, your nachos are going to be soggy and soft coming out of the oven.  UGH!


This version of nachos is just one suggestion. Great for movie night or game-day from home.


Equipment:
Large cooking sheet / pan with edges
PAM spray
Foil, makes clean-up easier if available

Ingredients:
1 bag (or a combo) of your favorite chips (would not used 'Baked' bc they get soggy)
10-12 oz of Monterrey-Jack / Cheddar cheese, grated
1-2 cups of roasted chicken, shredded from your store-bought bird
4-5 green onions, chopped
Fresh or pickled 'nacho' jalapeños, as you desire
1 (14oz) can of refried beans
Fresh salsa
Sour Cream



Other options:
Salsa con Queso
Cilantro
Guacamole
Black Beans
Olives
Ground beef or chorizo
Corn

Instructions:
1. Wash your hands.
2. Preheat the oven to 375F degrees.
3. Spray your cooking sheet or layer it with foil, then spray it.
4. Cover the sheet with a layer of chips.


5. Sprinkle your cheeses.


6. Add some chicken.


7. Add the green onions and jalapeños.



8. Add dollops of refried beans out of the can across the spread.
9. Add some more cheese.


10. If you have enough ingredients, repeat another layer.
11. Bake for 3-4 minutes until cheese is melted.


12. Serve with fresh salsa, heated queso, guacamole, and sour cream.