Reality Rocks - Archive

Snackin’ With Sarah Sellers: ‘Idol’ Top 8 Performance Night Viewing Nosh

Lyndsey Parker
Reality Rocks

Sarah Sellers, one of the most-robbed "Idol" contestants of Season 10 and a food blogger in her spare time, has been graciously posting her recipes for yummy "American Idol" viewing party snacks here in Reality Rocks all season long. For this week's Movie Night theme, she thought about typical movie munchies--popcorn? Good 'N' Plenty? Raisinets?--but decided to put her own gourmet spin on classier theater fare. Who knew nachos could be so sophisticated? Surely even J.Lo would appreciate this week's Sarah snack.

Dig in and enjoy the main event below!

Loaded Rotisserie Chicken Nachos

Ingredients:
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
Pinch salt/pepper
1 garlic clove, minced
½ container spicy nonfat refried beans (such as Old El Paso)
Juice of ½ a lime
Tortilla chips
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.

Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com/

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