Grilled Chicken Nachos Recipe
Servings: 8
Ingredients
- 8 ounce Tortilla chips
- 3/4 c. Old El Paso Thick 'n Chunky Salsa
- 1 can Black Beans (15 ounce), Liquid removed and rinsed
- 3 x Frzn Charbroiled mesquite Chicken breast patties Thawed and minced
- 1 x Tomato, Minced
- 8 ounce Mexican cheese blend, Finely shredded
Directions
- 1. Heat oven to 400F. Line 15x10x1-inch baking pan with foil. Spread half of the tortilla chips proportionately in foil lined pan.
- 2. In medium bowl, combine salsa and beans; mix well. Spoon half of bean mix over chips; top with half each of chicken, tomato and cheese.
- Repeat layers.
- 3. Bake for 12-14 min or possibly till cheese is melted.
- NOTES : INGREDIENT SUBSTITUTION: Use leftover grilled chicken breast, steak or possibly pork in these nachos in place of the frzn charbroiled chicken breast patties. MAKE IT SPECIAL: For nachos supreme, garnish them with minced avocado, lowfat sour cream, and sliced jalapeno chiles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 8 servings | |
| Calories 403 | |
| Calories from Fat 137 | 34% |
| Total Fat 15.29g | 19% |
| Saturated Fat 6.26g | 25% |
| Trans Fat 0.02g | |
| Cholesterol 29mg | 10% |
| Sodium 258mg | 11% |
| Potassium 802mg | 23% |
| Total Carbs 48.64g | 13% |
| Dietary Fiber 8.4g | 28% |
| Sugars 2.16g | 1% |
| Protein 18.71g | 30% |
