I've mentioned several times here lately how we've been trying to make more foods from scratch rather than buy packaged/processed from the store. It doesn't always work out that way, but Emilee and I have been experimenting with different recipes. Recently, she made homemade tortilla chips instead of buying Tostitos (our brand of choice) and they turned out quite good.
I bought white corn tortillas and she cut each one into wedges (either 6 or 8 pieces, depending how big you like your chips). She then spread them out on a couple baking sheets, sprinkled them with a tiny bit of sea salt (you can also use other seasonings, like cumin, if you prefer) and baked them in the oven for 14 minutes (flipping them over after 7 minutes). After they cooled, we bagged them up and used them the next night in a nachos recipe.
They turned out very crispy.
For this recipe we tossed a few dozen chips into a 13x9 baking dish.
After marinating the chicken for a couple hours in a mixture of salsa, barbeque sauce, lemon juice, a small can of green chiles, and splash or two of vinegar, Ed grills the chicken on the outside gas grill until it is thoroughly cooked. Here he is seen cutting up the grilled chicken and adding it on top of the chips in the baking dish.
After the chicken, I add a can of black beans (drained/rinsed), some chopped onion (grilled along side the chicken), and several handfuls of shredded colby-jack cheese. (Can you tell this dish was literally thrown together? I really didn't use a recipe, just tossed in lots of good stuff!). It's a good idea to sprinkle in some salsa before baking, as I found it kept the dish from drying out too much while in the oven. (I also put some jalapeno slices on one end of the dish because I love them - Ed & Emilee, not so much!). Then I just slid it into the oven under the broiler for about 8 minutes, just enough to melt all that wonderful cheese and it's done!
Doesn't it look yum!?
We scooped out each serving and then added some more toppings as we preferred - sour cream, spicy ranch dressing, chopped lettuce and tomatoes, and even additional salsa.
This is a very quick and simple dish. Great for those evenings when a full meal feels like too much.
I'll try to write down a decent recipe for those who like to follow those - however, this is one dish that you can just toss in ingredients that you like when you start craving nachos!
Chicken Black Bean Nacho
1 pound chicken breasts, skinless & boneless - marinated
1 large onion
1 can (15oz) black beans, drained and rinsed
Tortilla chips (homemade or store bought)
8-12 oz of shredded colby-jack cheese
jalapeno slices, optional
Marinate chicken (either in homemade concoction or bottled) for a couple hours in fridge. Remove chicken from marinade (discard marinade), grill on outside grill until chicken is thoroughly cooked, and slice into small strips. Grill onion slices along side chicken on grill until soft. Preheat oven broiler.
Place tortilla chips in the bottom of a 13 x 9 baking dish, layer grilled chicken on top, chopped onions, black beans, jalapeno slices, and salsa over chips. Sprinkle cheese liberally over top.
Place under oven broiler for about 8 minutes, until cheese is melted. Serve immediately with toppings of your choice.
This serves 4 generously.
*You can find more great recipes and meal ideas at Grocery Cart Challenge Recipe Swap.