We've never found a nacho worth recommending in the restaurant world. The sad truth is that the tortilla chips are rendered a helpless vessel for thousands of calories of cheese, sour cream, and oily ground beef. And besides, who wants to dig through soggy nacho detritus in search of a chip crisp enough to bring from plate to mouth? This version ensures that every chip is evenly covered with protein-packed chicken and fiber-rich beans, plus enough salsa and lime-spiked sour cream to keep your mouth watering.
Ingredients
Serves: Prep: 10min |Cook: 15min |Total: 25min
- 6 oz tortilla chips (round chips are preferable)
- 1 can (16 oz) black beans, rinsed and drained
- 1 cup chicken breast, cooked and cubed
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 red onion, diced
- juice of 2 limes
- 1/2 cup light sour cream
- chopped cilantro
- Salsa (either fresh, or your favorite bottled salsa)
- Pickled Jalapenos
Directions
1.
Preheat the oven to 425F. Arrange the chips in a single layer on a large baking sheet. Spoon the beans evenly over the chips, then top with the cheese, chicken, and onion. Bake for 15 to 20 minutes, until the cheese is fully melted and bubbling. Remove.
2.
Combine the lime juice, sour cream, and cilantro. Spoon over the nachos. Top with the salsa and jalapenos.
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