Wednesday, February 22, 2006

Nachos grande

Nachos Grande:

You can pretty much use what ever you want. At minimum I use chips, cheese, refried beans and sour cream. I usually like to fry up a pound of hamburger and season it with a bit of taco seasoning from a packet. This time around I decided for something a little different, using chicken breasts I sliced into slivers and seasoned with a packet of fajita seasoning.

1-1 1/2 lbs skinless, boneless chicken breasts (or thighs)
1 packet of fajita seasoning
1 large bag of tortilla chips
2 cans refried beans
2 cups of cheese (this is where I like the packages of pre-shredded)
Sour cream



Slice chicken into bite sized slivers. Heat up skillet and add a bit of oil when hot. Add chicken and cook on medium heat until no longer pink in the middle. Cover with lid while cooking to encourage juices from chicken. Remove lid occasional to stir around chicken. When done, remove lid, add fajita seasoning and allow to absord any liquids from the chicken (the packet usually calls for 1/4 cup water, for nachos I omited this) and coat the chicken. Pull from heat and set aside.









Take a baking pan, cookie sheep or large shallow baking dish and using cooking spray or oil, coat the surface to keep the food from sticking too much.

Preheat oven to 350F and have the rack set to the middle position.

Put down layer of chips, open refrieds and dot the first layer of chips with refrieds. Sprinkle half the chicken over the top and then half the cheese. Add another layer of chips, repeat with 2nd can of refrieds, the rest of the chicken and cheese. Slide into the oven an bake for 25-35 minutes, or until it is heated thru and the cheese in the middle has melted.










I usually will use some jarred salsa and black olives on the layers, but we went fairly simple. You can add jalapenos if you want and diced tomatos. The add ons are endless.
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