Easy Dinner Recipe Recipe

Nachos Are Easy to Make

Never underestimate the power and versatility of the rotisserie chicken. It can be picked, cut up, sliced, shared, made into umpteen other dishes or – I guess – eaten whole (although I wouldn’t suggest that last one. For my wife and I (as I have mentioned before), it has become an easy way to get the basis of a quick meal or two out of about $6.00, without additional cooking.

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One of our quick-meal mainstays is pulled chicken tacos, using a rotisserie cluck-cluck, and some of that tasty pre-mixed taco seasoning. The only problem with this meal is that – considering there’s only two of us – we usually end up making too much chicken, and we end up with a Tupperware filled fridge. One of my favorite things to do with that leftover taco-seasoned bird is the subject of this post: simple baked nachos.

You will need:2013-01-31 18.29.04

  • A bag of tortilla chips
  • That leftover chicken described above (or other taco-seasoned meat)
  • 1 cup cherry tomatoes, quartered
  • 1 cup sliced bell pepper
  • 4 chopped green onions
  • 1 cup grated cheese (I use pepper jack)
  • Any other veggies that you might want to add

To begin, spread2013-01-31 18.34.46 some tortilla chips (not the whole bag) in a single layer over an aluminum-foil covered cookie-tray. Layer chicken and sliced tomatoes and peppers over the chips.

Top the whole thing with cheese, in a layer that is as even as possible, and sprinkle the chopped green onions on top. Note: you can add the onions before or after baking, but for my taste un-baked version has a little too much of that raw onion flavor.

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Bake in a preheated 350 degree oven for 15 minutes, or until the cheese is bubbly and slightly browned.

Serve directly from the tray or on individual plates and enjoy!

PS – I like to dip them in fresh salsa, or homemade guacamole as I go.

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Oh, and these go very well with my Irish Red. Cheers!


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