Shredded Chicken Nachos Supreme

20 Feb

Who doesn’t like a good order of nachos at your favorite Mexican restaurant? All that hot, melty, cheesy goodness covering crisp and salty tortilla chips sounds like a great way to enjoy your favorite game on TV. For a hearty, yet healthier than your usual restaurant version, here are the ingredients that you will need:

1 lb chicken breasts, preferably sliced fajita chicken for quick and easy cooking
2 Tbsp olive oil
Salt & Pepper
1/2 Packet of Taco Seasoning
1/2 cup of sliced onion
1 clove garlic
1/2 tsp garlic salt
1/2 tsp pepper
1/2 tsp ground cumin
1 Tbsp Frank’s Red Hot, or your preferred hot sauce
2 cups Shredded Mexican blend cheese, or similar
1 can Black Beans, strained and rinsed
Baked Tostitos Scoops (in my opinion, the best healthy/healthier full flavor tortilla chip you can buy!)
Optional:
Sliced Black Olives
2 Chopped Roma Tomatoes
Green Onions, for garnish
Sour Cream
Salsa

First, pre-heat your oven to 400 degrees. If you are using stoneware, it should be in the oven while it is heating up.

Begin by added extra virgin olive oil to a large skillet and set to medium-high heat. In the mean time, slice up 1/2 cup of onions. If you have picky eaters, finely chop your onions to disguise the flavor and/or use less onions. Once the oil is hot, add the onions, and your clove of garlic and saute for about 2 minutes.

Next, season your chicken with a pinch of salt and pepper. Sprinkle about 1/2 packet of your preferred taco/fajita seasoning blend. I don’t like the chicken fajita blend, so I use the one that is actually intended for beef. To each, his (or her!) own. Add the seasoned chicken to your pan.

While the chicken is cooking, gather the rest of your ingredients. Open any cans, slice any remaining veggies you want to use, and rinse the black beans.

Once the chicken is no longer pink, turn off the heat and add cumin and garlic salt. Then drizzle the hot sauce across the top of the pan to incorporate with both the chicken and onions. Your kitchen should smell amazing right now!

One thing I’ve learned about my husband is that he always prefers shredded chicken when eating Mexican flavors. Fortunately, I have learned a wonderful trick to shred chicken in almost 10 seconds with no effort. Since then, I’ve made many more chicken Mexican dishes! So here’s the simple trick. Your stand mixer will shred your chicken to a restaurant quality consistency!

Simply add your chicken, of any cut, as long as it is boneless, to your bowl. Using your flat beater blade, slowly turn the mixer on low, then increase the speed to high. In about 10 seconds you’ll have excellent shredded chicken. See, that was easy!

If you prefer, you can always slice up your chicken, or keep it fajita style.

Assemble all your ingredients so you are able to make your nachos without too much fuss.

Star by creating a later of chips.

Then add about 1/2 cup of cheese to that layer.

Next add another layer of chips and then add another 1 cup of cheese and your black beans.

Next add your chicken and onion mixture.

Then add your remaining 1/2 cup of cheese. If you like things extra spicy, you can drizzle some more red hot sauce on top.

Then place the stone, or cookie sheet, in the oven until beans are cooked and cheese is bubbly, about 10-15 minutes.

Top your nachos with tomatoes, green onions, and olives for a fantastic flavorful Mexican dish.

Then carefully move your nachos to a large plate or platter for serving.

Serve with a side of salsa and sour cream. Yum!

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3 Responses to “Shredded Chicken Nachos Supreme”

  1. Claire's Soups February 21, 2012 at 2:19 am #

    Your Nachos really look Supreme 🙂

    • Dish Dash Dime February 21, 2012 at 10:43 am #

      Thanks! They tasted supreme too! Can you believe that Mr.Dish and I ate that entire platter in one sitting!?

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