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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Your gang will huddle around the buffet table at half-time when you put out the two heaping plates of these spicy chicken nachos. âThis is a âdash in the panâ dish thatâs always a hit.âKaren Horning, Rockford, Illinois. Ingredients:
1 pound boneless skinless chicken breasts, cubed |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (16 ounces) chili beans, undrained |
1 teaspoon paprika |
1 teaspoon ground cumin |
1/2 teaspoon cayenne pepper |
1 package (13-1/2 ounces) tortilla chips |
1-1/2 cups (6 ounces) shredded mexican cheese blend |
Directions:
1. In a large skillet coated with cooking spray, saute chicken until no longer pink. Add tomatoes; cook over medium-high heat for 3 minutes or until tomato juice is reduced. Stir in the beans, paprika, cumin and cayenne; cook for 5 minutes or until heated through.
2. Arrange the tortilla chips on two large microwave-safe plates; sprinkle each with 1/4 cup cheese. Top with chicken mixture and remaining cheese. Microwave, uncovered, on high for 25-30 seconds or until cheese is melted. Yield: 8 servings.
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