Posted: January 28 2020 in Dips & SpreadsRecipes

This is a great recipe when you need to feed a crowd of nacho lovers.

Makes 8 – 10 servings

Ingredients

1- large (300g) bag tortilla corn chips
1 can (398 ml) refried beans
1 can (398 ml) black beans
1 large boneless skinless chicken breast
1 package Taco seasoning mix
1 cup (250ml) cherry tomatoes, cut in half
¾ cup (180ml) salsa
1-2 jalapenos, thinly sliced
1 cup (250ml) grated sharp cheddar
1 cup (250ml) Monterey Jack cheese

Method

Preheat oven to 350°F/180°C.

Cut chicken breast in even strips approximately ½ inch (13mm) wide. Season with taco seasoning to coat all sides and place on the baking sheet. Bake for 15 minutes, remove and cool. Slice in bite size pieces and set aside.

Arrange the chips in an even layer on a large sheet pan so the entire sheet is covered. Take half the seasoned chicken and place pieces on the chips spreading evenly. Heat the refried beans in the microwave to soften and add dollops across the pan. (These will melt down when heated.) Next add small dollops of salsa and pieces of cherry tomato. Add half of the jalapeno slices and sprinkle with a layer of both cheeses. Cover the first layer with tortilla chips and repeat by layering the chicken, black beans, cherry tomatoes, salsa, jalapenos and cheeses.

Bake for 10-15 minutes in oven at 350°F/180°C or until cheese is totally melted and the chips are crispy.

Serve with Guacamole and Salsa.

*This recipe is easily made vegetarian by omitting the chicken.