Chicken and Black Beans Nachos

Advance Vishu and Easter wishes...

Recipe Details  

Posted by
Posted on 12, Apr 2019
Serving 4-6 people
Ready in 45-55 minutes
Post Views 55 views
Post Rating No ratings yet!
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For Nachos:

  • Tortilla Chips - 13 oz, 370 Gms approx:
  • Black Beans - 1 can, 15 oz, 425 Gms approx: , rinced and drained
  • Chicken Breasts - 2 large
  • Cheddar Cheese - 16 oz, 455 Gms approx: [ Mexican style 4 cheese blend or Cheddar Jack Cheese preferred ]
  • Taco Seasoning - 1 package, 1 oz, 30 Gms approx:
  • Olive Oil - 2 Tablespoon

For Tomato Salsa [ Pico De Gallo ]:

  • Tomato - 2 large, chopped
  • Onion, chopped - ¼ cup
  • Anaheim Pepper or Jalapeno Pepper, chopped - 2-4 Tablespoon
  • Coriander leaves, chopped - 2-3 Tablespoon
  • Lemon Juice - 1-2 Tablespoon
  • Garlic powder - ½ Teaspoon
  • Salt to taste

Tomato Salsa Preparation:

  1. Mix everything together in a medium bowl and refrigerate until the nachos are ready to serve.

Chicken Preparation:

  1. Clean and wash the chicken breast pieces. Cut into bite sized pieces and set aside.
  2. Heat olive oil in a pan and add in the chicken pieces.
  3. Cook until the chicken turns all white. Stir occasionally.
  4. Then add in the taco seasoning and combine well.
  5. Saute until the chicken is cooked well. Remove from heat and set aside.

Assembling & Baking:

  1. Pre-heat oven to 325°F. Be ready with a 13X9 baking pan or two 8X8 square pans.
  2. Arrange one layer of tortilla chips in the pan.
  3. Top with half of the the cheese, beans and the chicken. We used very little cheese in this recipe ( approx 4-5 oz ). Adjust the quantity according to your preference.
  4. Arrange a layer of tortilla chips on top, and spread the remaining chicken, black beans and cheese on top.
  5. Bake for 15 minutes or until the cheese is melted and starting to turn golden brown in spots.
  6. Remove from oven and let it rest for a few minutes.
  7. Spread the prepared salsa on top and serve with guacamole, ranch, sour cream, or hot sauce.

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