CHICKEN CHILI NACHOS
This is a "dash in the pan" dish that's always a hit. The spicy nachos have plenty of chicken and two kinds of beans, so they make a filling snack. -Karen Horning, Rockford, Illinois
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- 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., Arrange the tortilla chips on 2 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.
Nutrition Facts : Calories 484 calories, Fat 19g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 754mg sodium, Carbohydrate 54g carbohydrate (2g sugars, Fiber 8g fiber), Protein 26g protein.
KICK ASS NACHOS USING LEFTOVER CHILLI CON CARNE OR CHICKEN
To the untrained eye this doesn't look much cop but it's such a good dish you just gotta try it! The jalapeños are essential as is the sour cream and guacamole. I've given the beef version below but I also like using shredded chicken, onions and garlic, with black pepper and cayenne instead of the chilli con carne. A complete meal in itself and damn fine one at that.
Provided by robd16
Categories Mexican
Time 12m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Assemble the Nachos on individual plates. Try to distribute the ingredients evenly, in little pockets, throughout the nachos including the cheese but reserving some to sprinkle on top.
- Microwave for 2 minutes making sure the cheese is melted and top with guacamole and sour cream.
- Eat with your hands and get really messy. Fantastic!
Nutrition Facts : Calories 969.9, Fat 54.9, SaturatedFat 20.9, Cholesterol 85.5, Sodium 2458.5, Carbohydrate 94.2, Fiber 12.5, Sugar 6.3, Protein 32.8
KICKIN' BUFFALO CHICKEN NACHOS
These hearty, dude-pleasing nachos are bursting with flavor. The combination of the crunchy tortilla chips with the spicy buffalo chicken and the cool blue cheese dressing make the perfect accompaniment to a frosty cold beverage (or two!) and are great any time of day. The recipe serves 4, but sharing is optional!
Provided by bakingmecrazy
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.
- Mix about 1/4 cup blue cheese dressing, cayenne pepper sauce, and butter in a bowl until well blended. Add chicken; toss to coat.
- Spread tortilla chips evenly over prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeno peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
- Combine Mexican cheese blend and Monterey Jack cheese in a bowl; sprinkle evenly over chicken and tortilla chip mixture.
- Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes. Drizzle with remaining 1/2 cup blue cheese dressing and top with cilantro.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 35.6 g, Cholesterol 89.8 mg, Fat 47.8 g, Fiber 3.2 g, Protein 28 g, SaturatedFat 16.6 g, Sodium 1531.3 mg, Sugar 2.6 g
KICKED-UP NO-BAKE NACHOS
From Emeril. Sinfully delicious. The chorizo/cheese sauce with the cool avocado/tomatoes topping is perfection. Great game time dish.
Provided by Vicki in CT
Categories One Dish Meal
Time 40m
Yield 6-10 serving(s)
Number Of Ingredients 18
Steps:
- For queso: In a large pot, heat the oil over medium heat. Add the chorizo and cook until fat starts to render, about 4 minutes. Add the onions and cook, stirring, until very soft, about 6 minutes. Add the garlic, salt, and cayenne and cook, stirring, for 30 seconds. Add the flour and stir for 2 minutes.
- Add the tomatoes and chopped chiles, and cook, stirring, for 1 minute. Slowly add the cream and stir until thick, 3 to 4 minutes.
- Add the cheeses and cook, stirring, until melted and well incorporated. Remove from the heat and adjust the seasoning, to taste.
- Spread the corn chips in a thick layer across a large heat-proof tray or decorative platter.
- Ladle the chili con queso over the chips in an even layer. If desired, top with jalapeno slices. Evenly arrange the chopped avocados, green onions, and cilantro over the cheese layer and top with dollops of sour cream. Serve immediately.
- On the show Emeril layered these, i.e. chips, queso, toppings, chips, queso, toppings.
Nutrition Facts : Calories 1060.4, Fat 76.7, SaturatedFat 31.2, Cholesterol 152.4, Sodium 1432.6, Carbohydrate 63.3, Fiber 7.2, Sugar 4.5, Protein 34
CHICKEN CHILLI CON CARNE
Not too keen on red meat? Try our chicken version of chilli con carne, with all the richness of the classic dish. It's the perfect sofa supper on cold nights
Provided by Esther Clark
Time 1h15m
Number Of Ingredients 19
Steps:
- Heat the oil in a casserole dish over a medium heat, and fry the onion and peppers for 10-12 mins, or until softened. Add the garlic, coriander stalks, ground coriander, cumin and chipotle paste, and fry for 2 mins more. Tip in the tomatoes, tomato pureé and stock, then add the cinnamon stick. Nestle the chicken thighs into the mixture, then reduce the heat to low and simmer, covered, for 45 mins or until the chicken is tender. Remove the chicken from the casserole and transfer to a chopping board, then shred the meat off the bone using two forks.
- Return the shredded chicken to the pan, then tip in the black beans along with the liquid from the can, the drained kidney beans, vinegar and chocolate. Stir well to combine all of the ingredients and melt the chocolate, then turn the heat up to medium and simmer, uncovered, for 10-15 mins, or until the mixture has thickened slightly.
- Remove the cinnamon stick, season to taste and stir though most, or all of the coriander leaves (you can reserve a few leaves to scatter over at the end, if you like). Serve the chilli with rice or tortilla chips, topped with guacamole and soured cream, if using, and scatter over any remaining coriander.
Nutrition Facts : Calories 346 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 23 grams protein, Sodium 0.5 milligram of sodium
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