July 12, 2012

Cheesy Chicken Nachos

I found this recipe on Let's Dish and the cheesy queso is what caught my eye. This recipe is ridiculously easy and that makes me a happy camper. It's nice and simple and you can throw on whatever toppings you see fit.


Cheesy Chicken Nachos
For the chicken:
2-3 boneless, skinless chicken breast halves
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper

For the queso sauce:
1 (10 oz.) can cream of chicken soup
1 (4 oz.) can diced green chilies
1 (10 oz.) can diced tomatoes and green chilies
1 cup shredded cheddar cheese
Dash of pepper

Tortilla chips plus optional toppings such as:
Shredded cheese
Black or pinto beans
Chopped tomato
Sour cream
Guacamole
Chopped green onion
Chopped cilantro
Sliced olives
Salsa

To make the chicken, combine chili powder, cumin, salt and pepper in a small bowl. Generously rub mixture onto chicken breasts. Grill or broil until chicken is no longer pink and juices run clear.

Make the queso by combining the cream of chicken soup, diced chilies and diced tomatoes with green chilies in a large saucepan over medium heat.  Heat, stirring occasionally, until just bubbly.  Stir in shredded cheddar cheese and a dash of pepper and cook until cheese is melted.  Arrange tortilla chips on a plate or platter.  Top with a generous amount of the queso, then some chicken.  Add additional toppings, such as sour cream, beans, chopped tomato, shredded cheese, etc. to suit your tastes.  Serve warm.

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