1 small can/jar chopped green chiles (hot), drained
1/4 cup green onion, thinly sliced
1/4 cup of chopped green peppers
1/4 cup of chopped red onion
1 bag white corn tortilla chips
1 1/2 cups shredded Monterey Jack or Pepper Jack or Cheddar cheese
1/2 cup tomato, seeded and chopped
bowls of salsa, sour cream, and guacamole for dipping
pinto beans
Instructions
Chop chicken into bite-sized pieces. In a medium saucepan, combine chicken, taco seasoning, water, and salsa over mdium heat. Cook mixture until chicken is heated through and sauce is well-blended.
Remove mixture from heat and allow to cool to room temperature. Often times I do this ahead of time just to be ready.
To cook the nachos, I use a pizza stone and I usually preheat the stone for about 15 minutes on 400 degrees. Then I take out the pizza stone with an oven mitt ( cause it will be hot… ) and start to place the nachos on the stone. I try and get the nachos close together but not overlap them. Once placed on the stone, I sprinkle a little cheese over the chips and then place the chicken mixture on( making sure not to place an extra liquid on the chips ). After the chicken, I go with the peppers, chilies, and onions spreading a liberal amount over the chips. Once complete I add the cheese. Another tip I try to follow is not to make the chips disappear with the cheese ( I spread a nice amount but don’t over do it ). If your having a large crowd I tend to make multiple batches because I don’t like to layer the chips due to the soggy possibility.
I then bake them on the middle rack at 400 degrees until cheese is melted through and the chips start to crisp around the edges. I then top with tomatoes, and green onions and serve with salsa, sour cream and guacamole.
Originally Submitted
3/22/2010
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