Chicken Main Dish Mexican

Restaurant-Style Chicken Nachos

Restaurant Style Chicken Nachos on Whisk Together

Book Update:  I finished this week’s lesson in Positive Psychology in Creativity, Aesthetics and Genius.  Several videos and commentaries were hosted by Sir Ken Robinson, an education reformer who argues that school is killing creativity.  The discussion also includes the rise of the ADHD diagnosis and he argues that the current conforming school system is killing creativity and children who are diagnosed with ADHD are simply a result of the standardization of testing.  I’m not arguing either way.  This is Robinson’s argument.  Unfortunately, no real solutions were presented.  A common problem in these education reform presentations and papers that I see.

Recipe:  I forgot how much I love nachos.  These are relatively low in calories especially when you use 2% fat cheese.  I used Trader Joe’s Black Bean and Quinoa chips since they are my favorite.  After creating the recipe, I realized that home cooks really don’t use their broiler much.  This is interesting because restaurants are constantly using their broiler because it is easier, faster and develops a great crust on top.

Why I like this recipe:
1.  It is fast and easy.
2.  You can make it on the stovetop, oven or crockpot.
3.  If the kids are picky, they can choose their own toppings.
4.  It’s yummy!

Restaurant Style Chicken Nachos

2 skinless, boneless chicken breasts
1 Tb. olive oil (for stovetop method)
1/2 taco seasoning packet, or I used my homemade mix (adjust to taste)
6 green onions, sliced and separated by color (green and white)
2 garlic cloves
1 cup salsa
1/2 bag tortilla chips (6 oz.)
1-2 cups shredded Mexican blend or Cheddar Monterey Jack cheese
1/2 large tomato, diced
toppings:  refried beans, sour cream, guacamole, cilantro, etc.

1.  Crockpot Method:  Pour in the salsa, garlic, seasoning, chicken into the crockpot.  Cook on low 6-8 hours.  Shred
Stovetop Method:  Heat olive oil in a skillet on medium.  Cook chicken breast until cooked through.  Shred.  Add the garlic and white onion parts to the empty skillet and cook for 30 seconds.  Add the shredded chicken back and mix.  Turn off heat.
2.  Adjust your oven rack to 6-8″ below the broiler.  Preheat the broiler on the oven to HIGH.  (**When using your broiler it is best to keep the door slightly ajar to keep an eye on things and prevent burning**.)  On a rimmed cookie sheet or large bar pan (I line it with foil for easy clean up!), arrange tortilla chips.  Spoon the chicken on top.  Sprinkle the cheese on top.  Put in the oven and keep an eye on it.  The cheese should melt in about 4-5 minutes.
3.  Remove from heat and sprinkle with green onion tops, diced tomato, salsa, and any toppings you like!

**If you don’t have a broiler, preheat your oven to 350 degrees and put the nachos in the middle of the oven.  It may take a little longer, but it will still be yummy.**


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