Last Night's Recipe: Chicken NachosAdam created this recipe from throwing ingredients together on the fly from the grocery store's 'Mexican' aisle. I asked him what he used because they were yum!
Chicken Nachos
1 lb chicken breast fillets
1 packet taco seasonings
1/3 bag tortilla chips (remainder after being eaten)
4 oz shredded cheese
Small can sliced black olives
Small can Mexican salsa
Sour cream
Canola oil
Preheat oven to 375. Slice chicken into bite sized pieces, then fry in a frying pan until cooked using oil. Drain. Add water/seasoning packet per instructions, reducing “gravy” until slightly thick. Add chips to baking dish, making a bowl by using most whole chips on edges of dish. Pile chicken evenly in center of tortilla bowl. Add a layer of salsa. Then add a layer of cheese. Then the olives (allow some olive water spill onto nachos). Bake at 375 for 20 minutes or until cheese is golden brown. Serve with jalapeno slices &/or cream cheese.
EAT
-Adam
1 packet taco seasonings
1/3 bag tortilla chips (remainder after being eaten)
4 oz shredded cheese
Small can sliced black olives
Small can Mexican salsa
Sour cream
Canola oil
Preheat oven to 375. Slice chicken into bite sized pieces, then fry in a frying pan until cooked using oil. Drain. Add water/seasoning packet per instructions, reducing “gravy” until slightly thick. Add chips to baking dish, making a bowl by using most whole chips on edges of dish. Pile chicken evenly in center of tortilla bowl. Add a layer of salsa. Then add a layer of cheese. Then the olives (allow some olive water spill onto nachos). Bake at 375 for 20 minutes or until cheese is golden brown. Serve with jalapeno slices &/or cream cheese.
EAT
-Adam
Labels: recipe
posted by amy beth at
11:35 PM
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