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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 bag(s) tortilla chips triangles |
2 boneless/skinless chicken breasts cut in bite size cubes or shredded |
1 jar(s) sliced jalepenos (or small can) |
1 can(s) nacho cheese soup |
1 can(s) rosarita spicy nacho cheese (in hispanic isle) |
1 small can black olives sliced rinsed and drained |
1 can(s) black beans rinsed and drain |
1 package(s) taco seasoning |
Directions:
1. Over medium heat, saute the chicken in olive oil and taco seasoning for about 8-10 minutes, do not over cook or you'll dry out the meat. Then keep warm on lowest setting. (note: you can also use a store bought roasted chicken. Just remove the skin & shred it up. Saute and season as noted above)
2. In a separate medium pot, heat the two cans of cheese over medium heat stirring constantly until warm and thinned. I add a little bit of the liquid from the jalepeno jar. Add to taste but not too much, you don't want your cheese runny.
3. On separate plates, add your chips, lightly pour the cheese over the chips and then top with the chicken, beans, olives and jalepenos. Can add more cheese as desired.
4. Note: I use a fork to get the jalepenos out of the jar so as not to get any of the liquid on the chips. You don't want soggy chips.
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