My husband and I like our nachos OVERloaded! Lots of veggies, lots of beans.... You know how at Thanksgiving you always take "a little" of everything and then you have a volcanic eruption of goodness you don't know what to do with (but secretly you love it and wish you had added a few deviled eggs as well) on your plate? ... And you forgot to wear your fat pants! Well, that's nacho night at our house.
WHAT YOU NEED:
3 chicken breast, diced
1 tsp. olive oil
1/2 TBSP. butter
A boatload of spices -- ground onion, ground garlic, ground chili, cayenne, salt, black pepper, dried Mexican oregano
1 tsp. olive oil
1/2 TBSP. butter
A boatload of spices -- ground onion, ground garlic, ground chili, cayenne, salt, black pepper, dried Mexican oregano
1/2 red onion
3 cloves garlic
1 organic red bell pepper
2 zucchini
2 large (or 3 average) jalapeños
6 green onions
1 can of salsa verde -- unless you want to make it at home!
1 bag organic corn chips
3 cups of beans -- cooked in the crock pot that day =)
16 oz. mixed ("Mexican blend") shredded cheese
WHAT TO DO:
1 can of salsa verde -- unless you want to make it at home!
1 bag organic corn chips
3 cups of beans -- cooked in the crock pot that day =)
16 oz. mixed ("Mexican blend") shredded cheese
WHAT TO DO:
Soak beans overnight (I used white because that's what I had on-hand); cook all day long, with salt and dried minced white onion (Penzey's is THE best!!)
Saute diced chicken in the olive oil and butter, add spices early on.
Half-way through add the following diced veggies: red onion, garlic, bell pepper, zucchini, jalapeños, and green onions (cut in 1-2 inch pieces).
Add salsa verde at the end. You really only want it warm and mixed with the rest of the chicken and veggie mess.
Layer chips, some cheese (protects the chips a little from bean juice and salsa), beans, chicken/veggie mix, and more cheese; broil.
Ok, if you are like me, you like your nacho fixings on your chips, and actually appreciate the slightly soggy chips at the bottom. If you are like my husband, you would rather eat your nacho slop with a fresh chip out of the bag each bite... Either way, slop it how you like it on foil, on a cookie sheet, and put on the lowest rack in the oven and heat for just a couple of minutes under the broiler. **Make sure that no chips are showing - burnt corn chips are naaaasty!**
For easy clean-up, just serve your nachos on the foil on the plates!
Serve with some guacamole or sour cream on top, if desired.
Half-way through add the following diced veggies: red onion, garlic, bell pepper, zucchini, jalapeños, and green onions (cut in 1-2 inch pieces).
Add salsa verde at the end. You really only want it warm and mixed with the rest of the chicken and veggie mess.
Layer chips, some cheese (protects the chips a little from bean juice and salsa), beans, chicken/veggie mix, and more cheese; broil.
For easy clean-up, just serve your nachos on the foil on the plates!
Serve with some guacamole or sour cream on top, if desired.
COST:
At least another week's time before you fit into your jeans again...
SERVES:
Six American adults, or a nation of malnourished yoga gurus.
Did you know that nachos are named after a man named Ignacio who created the fun TexMex classic? His nickname was "Nacho".
Did you know that nachos are named after a man named Ignacio who created the fun TexMex classic? His nickname was "Nacho".
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