Wednesday, April 28, 2010
Chicken Nachos, Green Salad, Corn
This nacho recipe is adapted from AllRecipes. I like making this size since I don't want to save leftover nachos. However, if you are feeding some pretty hungry people, you may consider doubling the recipe. It feels like a party when you get to eat nachos for dinner! And may I just say that these nachos are delicious? Because seriously, they are.
2 cloves garlic, minced
6 green onions, sliced, white and green parts separated
1 t oil
1 chicken breast, cooked and shredded
1 c salsa
1/2 to 1 bag tortilla chips (enough to cover a baking sheet pretty well)
8 oz shredded cheese
1/2 large tomato, diced (optional)
big green salad
Preheat oven to 350. In a large skillet over medium heat, saute the garlic and white parts of the green onions in oil until tender. Mix in chicken and season with salt and pepper. Toss until well coated. Stir in salsa. Arrange tortilla chips on a baking sheet. Spoon chicken mixture over chips. Top with cheese and tomato (if using). Bake for 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops. Serve nachos as is or with sour cream and additional salsa at the table.
Prepare green salad.
Microwave frozen corn. Season with salt and pepper.