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
Ingredients
- 1 pound boneless skinless chicken breasts, cubed
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (16 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 shredded Mexican cheese blend
Directions
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1In a large skillet coated with cooking spray, saute chicken until no longer pink. Add tomatoes and chiles; 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.
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2Arrange 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.
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