Grilled Chicken on Sourdough
INGREDIENTS:
8 oz Tortilla chips
3/4 c Old El Paso Thick 'n Chunky
-Salsa
1 cn Black Beans (15 oz); Drained
-and rinsed
3 Frozen Charbroiled mesquite
-Chicken breast patties;
-Thawed and chopped
1 Tomato; Chopped
8 oz Mexican cheese blend; Finely
-shredded
8 oz Tortilla chips
3/4 c Old El Paso Thick 'n Chunky
-Salsa
1 cn Black Beans (15 oz); Drained
-and rinsed
3 Frozen Charbroiled mesquite
-Chicken breast patties;
-Thawed and chopped
1 Tomato; Chopped
8 oz Mexican cheese blend; Finely
-shredded
1. Heat oven to 400F. Line 15x10x1-inch baking pan with foil. Spread half of the tortilla chips evenly in foil lined pan.
2. In medium bowl, combine salsa and beans; mix well. Spoon half of bean mixture over chips; top with half each of chicken, tomato and cheese. Repeat layers.
3. Bake for 12-14 minutes or until cheese is melted.
NOTES : INGREDIENT SUBSTITUTION: Use leftover grilled chicken breast, steak or pork in these nachos in place of the frozen charbroiled chicken breast patties. MAKE IT SPECIAL: For nachos supreme, garnish them with chopped avocado, sour cream, and sliced jalapeno chiles.
2. In medium bowl, combine salsa and beans; mix well. Spoon half of bean mixture over chips; top with half each of chicken, tomato and cheese. Repeat layers.
3. Bake for 12-14 minutes or until cheese is melted.
NOTES : INGREDIENT SUBSTITUTION: Use leftover grilled chicken breast, steak or pork in these nachos in place of the frozen charbroiled chicken breast patties. MAKE IT SPECIAL: For nachos supreme, garnish them with chopped avocado, sour cream, and sliced jalapeno chiles.