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Chicken Chili Nachos
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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 (15-1/2 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, divided
In a large skillet coated with cooking spray, saute the chicken until no longer
pink. Add the 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. 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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Printed from tasteofhome.com Jul 19, 2008Copyright Reiman Media Group, Inc © 2008 |