“A man was walking down the street when a wheel of cheese rolled by him. He decided to pick up the cheese and take it home with him. When he got home his wife saw the wheel of cheese and asked, “Where’d you get that wheel of cheese?” The man replied, ” It rolled past me when I was walking down the street on my way home.” She asked, “What kind of cheese is it?” He replied, “It must be nacho cheese, cause some little kid was following me yelling, ‘That’s nacho cheese! That’s nacho cheese!’”
I’m sure we’ve all heard that one before, but every time I make nachos I think of that joke. I told it to my friends as we shared a heaping serving of freshly made nachos on Sunday night. They didn’t think it was very funny, but they did enjoy the taste of this homemade nacho recipe. Unlike the nachos you get at 7-11 (the yummy kind with the processed cheese that oozes over a pile of chips), this recipe calls for healthy ingredients that aren’t overpowering and compliment each other well. These nachos won’t leave you feeling like you ate enough for 5 people, and they cook up fast so they are perfect for entertaining. All you need is a pitcher of sangria and your friends to make your nacho meal complete.
Black Bean and Chicken Nachos
Ingredients:
7.5 oz. bag of tortilla chips (I used multi-grain)
1 cup of cooked chicken (Perdue Pre-cooked Short Cuts), chopped to bite-size pieces
1 can (14 oz.) of black beans, drained
1 avocado, chopped
1 cup taco-blend cheese
salsa
Directions:
1. Pre-heat oven to 400°
2. Place chicken on dish and cook in the microwave for 35 seconds, or until warm.
2. Spread tortilla chips into an even layer on a baking sheet. Distribute chicken, beans, and avocado equally among tortilla chips. Sprinkle cheese generously over top of ingredients.
3. Bake for 5 minutes, until cheese is melted and bubbling. Serve with salsa on the side.
4. ENJOY!!!
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