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Skinny Chicken Nachos
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Description
Crunchy, oven-baked nachos with black beans, flecks of chicken and oohy, gooey extra sharp cheddar cheese. You’re telling me these are skinny? Yes, I am!
Ingredients
- 2 cups (about 4-5 Handfuls) Multigrain Tortilla Chips
- 16 ounces, weight Black Beans, Drained, Rinsed And Patted Dry
- 1 cup Low-fat Extra Sharp Cheese Or Monterey Jack Cheese
- 1 cup Shredded Rotisseries Chicken Or 4 Chicken Tenderloins, Seasoned (I Used Adobo Powder, Chili Powder, Cumin), Chopped And Cooked
- ⅓ cups Red Onion, Diced
- 1 Jalapeno, Seeded And Chopped
- Salsa, To Serve
Preparation
1. Preheat oven to 425ºF. Line a baking sheet with foil.
2. Arrange tortilla chips on the baking sheet.
3. Sprinkle beans over chips, followed by half the cheese, chicken, onion, remaining cheese and jalapeno.
4. Bake 15-20 minutes, until the cheese is melted.
5. Serve with salsa.
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