Dig in and enjoy the main event below!
Loaded Rotisserie Chicken Nachos
1 tbsp extra virgin olive oil
½ yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 jalapeno, thinly sliced
½ tsp cumin
½ tsp chili powder
1 garlic clove, minced
½ container spicy nonfat refried beans (such as Old El Paso)
Juice of ½ a lime
1 cup shredded 4 cheese Mexican blend
1.5 - 2 cups rotisserie chicken, chopped (I used 1 breast, leg, and thigh)
¼ cup cilantro, chopped
1.5 oz queso fresco, crumbled
½ tomato, chopped
Preheat oven to 350 degrees
1. Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the onion and next 5 ingredients, through the salt and pepper, and sauté until veggies are tender. Once the veggies are cool enough to handle, roughly chop into smaller pieces. Set aside.
2. In a small sauce pan over medium heat, cook the garlic until fragrant, around 30 seconds. Add the beans and lime juice and heat through.
3. Using a foil-lined, quarter baking sheet (about ½ the size of a normal baking sheet), cover the sheet with a single layer of tortilla chips. Sprinkle with the 4 cheese blend and bake just until the cheese has melted. Remove from the oven and top with the beans, veggies, and chicken. Sprinkle with the cilantro, queso fresco, and tomato. Bake in the oven until all of the ingredients are heated through. Be careful not to bake too long; you don't want to brown the chips.
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