Friday, September 27, 2013
Chicken and Black Bean Nachos Recipe
Admittedly nachos don't need a recipe. But sometimes, we the people, need to be reminded of the magic that can happen between crunchy chips and melty cheese.
Also that chips make a totally acceptable dinner (when they're topped with chicken...or not).
I'd argue that taking an occasional break from worrying that every bite we put in our mouths needs to be healthy is......well, healthy.
So I present you with a recipe for nachos, but think of it more as a list; within which you might mix and match, add to or subtract from, whatever you need to do to create a happy meal (and I don't mean the garbage that comes in a box with a toy that breaks before you get through the drive-thru).
I like to think of Fridays as good nacho days. End of the week, let your hair down kind of day. But Saturdays can make for exceptional nacho eating too if you're into watching football, chillin' in your crib, pants optional (if you're a guy that is, I don't know too many ladies who hang out with no pants on. If you do, I'd love to hear from you, it's kind of been a thing in our house lately as my 1-year-old never wants to wear his pants and my husband says it's because he's a dude).
Whoa, that was random...... Let's just call it perfect weekend food.
Chicken and Black Bean Nachos
Makes 4-6 servings
7 ounces tortilla chips
2 cups shredded rotisserie chicken
1 (14-ounce) can black beans, drained
1 pound cheddar cheese, grated
1 avocado, peeled and diced
1 jalapeño chile, thinly sliced
2-3 radishes, trimmed and thinly sliced
2-3 scallions, thinly sliced
1 cup salsa
Heat oven to 450°F and arrange rack in upper third of oven. Line a ovenproof platter or baking sheet with a layer of chips, top with half of the chicken, half of the black beans and half of the cheese. Repeat the layering; chips, chicken, beans, and cheese.
Bake until cheese is melted and starting to brown about 10 minutes.
Remove and top with remaining ingredients. Serve with dollops of sour cream if desired.