by Football season is here, which means it’s time to make snack-worthy dishes that are easy to make for the masses! These loaded nachos fit the bill and are so easy to make with whatever toppings you have. You can make it more or less spicy by kicking up the chili powder or jalapenos…or even add some hot sauce!
You can make this recipe using any protein you choose or even add black beans in addition to the Crunchy Bean Snacks if you’re a vegetarian. Adapted from this recipe on Gotta Get Baked.
1 large chicken breast
1/2 onion, diced
1/2 red bell pepper, chopped
2 cloves garlic, minced
1/2 cup Jalapeno Cheddar Crunchy Bean Snacks
1 avocado, sliced
1 tomato, chopped
1/4 cup chopped cilantro
1/4 cup chopped green onion
1 jalapeno, diced
salt and sugar to taste
1-2 cups of grated cheese – I used a blent of Monterey jack, cheddar and queso cheese
Preheat oven to 350 degrees F
Season the chicken breast with chili powder, cumin, black pepper, just a bit of cinnamon and salt to your taste. Cook it either on the grill (I used our trusty George Foreman) or in a pan until it has a nice sear on it and is cooked to 160 degrees F.
While the chicken is cooking, saute the onions and garlic in olive oil over medium heat in medium pan until softened.
Add the red pepper and jalepeno and cook for another few minutes. Remove the pan from the heat.
Add a layer of aluminum foil to a large pan and arrange your tortilla chips into a layer on the pan. Top with the vegetable mixture. Shred the chicken breast once it’s cooled down enough and put it on top of the chips. Cover with cheese and put into the oven for 10-15 minutes, until the cheese is nice and melted.
While the nachos are getting gooey, chop up your toppings! I used tomato, green onions, cilantro, avocado and Crunchy Bean Snacks! The chips get less crunchy when they’re in the oven, so the Crunchy Bean Snacks add the perfect amount of crunch. You could also add salsa, sour cream or hot sauce to top it off however you please.
Enjoy with family and friends!