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.
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:
- 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, spread
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.
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.
Oh, and these go very well with my Irish Red. Cheers!
Love, Food & Beer 