Southwest Chicken Nachos
The recipe Southwest Chicken Nachos is ready in roughly 1 hour and is definitely an awesome gluten free option for lovers of Mexican food. This recipe serves 4. This main course has 1070 calories, 46g of protein, and 72g of fat per serving. For $3.51 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe from Simply Scratch has 2623 fans. Head to the store and pick up juice of lime, canned black beans, cheddar cheese, and a few other things to make it today. Overall, this recipe earns an outstanding spoonacular score of 93%. Slow-Cooker Southwest Chicken Nachos, Chili’s Southwest Eggrolls – enjoy this restaurant favorite anywhere. These Southwest style egg rolls are delicious, and Ball Park Nachos from 'Ultimate Nachos are very similar to this recipe.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
2 tablespoons Ancho Chili Powder
1 cup Canned Black Beans, drained and rinsed
2 cups Freshly Grated Cheddar Cheese
1 tablespoon Cumin
1/2 cup Extra Light Olive Oil
1 handful Fresh Cilantro
Sliced Green Onions
Hot Sauce
Juice of Two Limes
1/2 teaspoon Kosher Salt
1-1/2 pounds Boneless-skinless Chicken Thighs
Sour Cream
1 large bag Whole Grain Tortilla Chips
Equipment:
grill
Cooking instruction summary:
FOR THE CHICKEN: Combine the olive oil, ancho chili powder, cumin, salt and lime juice. Stir and pour over the chicken. Toss and let the chicken sit while you preheat your grill.Grill the chicken on medium-high for about 6-8 minutes a side or until fully cooked. Remove and let cool a bit. Sprinkle the chicken with a handful of fresh cilantro before chopping it into small bits.FOR THE NACHOS: Scatter a layer of whole grain tortilla chips on the bottom of 4 oven-safe baking dishes. Top the chips with a little grated cheddar cheese, chopped chicken, a spoonful of grilled corn salsa, black beans and then repeat with another layer of chips, cheese, chicken, salsa, beans and a final layer of cheddar cheese.Bake in a preheated 375 degrees until the cheese is melted and the chips are a toasty golden color.Remove and let cool before topping and enjoying!
Step by step:
FOR THE CHICKEN
1. Combine the olive oil, ancho chili powder, cumin, salt and lime juice. Stir and pour over the chicken. Toss and let the chicken sit while you preheat your grill.Grill the chicken on medium-high for about 6-8 minutes a side or until fully cooked.
2. Remove and let cool a bit. Sprinkle the chicken with a handful of fresh cilantro before chopping it into small bits.FOR THE NACHOS: Scatter a layer of whole grain tortilla chips on the bottom of 4 oven-safe baking dishes. Top the chips with a little grated cheddar cheese, chopped chicken, a spoonful of grilled corn salsa, black beans and then repeat with another layer of chips, cheese, chicken, salsa, beans and a final layer of cheddar cheese.
3. Bake in a preheated 375 degrees until the cheese is melted and the chips are a toasty golden color.
4. Remove and let cool before topping and enjoying!
Nutrition Information:
covered percent of daily need
