Mexican recipes
Chicken nachos
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45 min
Serves 8 - 12
Mexican
Ingredients
- For the bean mixture For the bean mixture
- 15 oz canned black or red kidney beans (rinsed and drained) 425 g canned black or red kidney beans (rinsed and drained)
- 1 tbsp olive oil 15 ml olive oil
- 2 bell peppers, sliced 2 bell peppers, sliced
- 1 clove garlic (minced) 1 clove garlic (minced)
- 1 tsp dried oregano 4.9 ml dried oregano
- 1/2 tsp cumin 2.5 ml cumin
- Salt & black pepper to taste Salt & black pepper to taste
- For the chicken mixture For the chicken mixture
- 1/2 lb cooked chicken (shredded) 225 g cooked chicken (shredded)
- Zest and juice of a lime Zest and juice of a lime
- Salt & black pepper to taste Salt & black pepper to taste
- Toppings Toppings
- 3 green onions, chopped 3 green onions, chopped
- 1 bunch fresh cilantro (coriander; chopped) 1 bunch fresh cilantro (coriander; chopped)
- 2 cup grated mild cheddar or Jack cheese (8 oz) 480 ml grated mild cheddar or Jack cheese (8 oz)
- Pickled jalapeno pepper rings (to taste) Pickled jalapeno pepper rings (to taste)
- Tortilla chips Tortilla chips
- 1/2 cup sour cream 120 ml sour cream
- Mexican salsa (mild, medium or hot, to taste) Mexican salsa (mild, medium or hot, to taste)
Method
Preheat oven to 450 F (220 C).
In a frying pan add the olive oil and bring to a heat. Add the peppers, garlic, oregano, cumin and season with salt and pepper. Cook while stirring often until the peppers are just cooked. Remove from the heat and stir in beans.
In a bowl add the chicken, lime zest and juice, season with salt and pepper and toss well.
In the center of an oven-safe dish, lay half of the bean mixture then half of the chicken mixture and finally half of the toppings. Repeat with the remaining halves, then arrange the tortilla chips around the ingredients.
Bake in the oven until the cheese melts, for around 10 to 15 minutes. Serve with sour cream and salsa.
In a frying pan add the olive oil and bring to a heat. Add the peppers, garlic, oregano, cumin and season with salt and pepper. Cook while stirring often until the peppers are just cooked. Remove from the heat and stir in beans.
In a bowl add the chicken, lime zest and juice, season with salt and pepper and toss well.
In the center of an oven-safe dish, lay half of the bean mixture then half of the chicken mixture and finally half of the toppings. Repeat with the remaining halves, then arrange the tortilla chips around the ingredients.
Bake in the oven until the cheese melts, for around 10 to 15 minutes. Serve with sour cream and salsa.
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