Tuesday, May 22, 2012

Chicken Nachos

Living in Arizona I have come to LOVE any and all Mexican food. Tamales, burritos, tacos, I can't get enough of these delis dishes. The only problem is most Mexican food comes with a hefty serving of calories. One thing my hubby and I love to make at home is the Mexican staple- nachos. Now we have got this recipe down and make it for dinner all the time, but also it doubles as a great crowd pleaser for parties. The recipe cuts down on a lot of calories you would find in nachos at a restaurant!

Not-cho average meal!

Step one is getting some thin strip chicken breasts (we usually buy ours from a local farm at Sprouts) and put some Southwest Pork Rub on it- this gives the chicken some kick! Then grill those bad boys up on your barby.

Chicken breasts with southwest pork rub
While the chicken is grilling (I have my man do the grilling) it's time to start preparing the toppings. Now you can use any variety of toppings you wish but we usually use:

1- Black Beans (have found Embassa to be a good brand) these have to cook on the stove top while the chicken is being grilled. Just simmer on low.

2- Grated Cheese- we usually use a combination of fresh grated pepper jack cheese and cheddar (1-2 cups).
Grate up some Pepper jack and cheddar cheese--squeeze some lime on it for kick!

3- One can of Green Chilies (we use a local brand- Macayos).

4- 1/2 can of sliced jalapeƱo peppers.

When the chicken is done off the grill put all these ingredients into a casserole dish and cook in the oven on 350 for 15 minutes or until cheese is melted.

Once the nachos are baked and out of the over then you can add your combination of salsa, guacamole and sour cream (trying to save calories we usually use low fat sour cream). Then add some chips (we usually use multigrain Tostitos Scoops). Serve with a margi and enjoy!!!


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