Friday, April 17, 2015

chicken nachos... 20 minutes

the goods:

4 boneless, skinless chicken breasts, pounded to an even thickness
2 tablespoons taco seasoning
2 tablespoons chili powder
1/4 cup olive oil
1 can (8 ounces) tomato sauce
2 cups hot water
several dashes hot sauce
round tortilla chips
Cheddar jack cheese, freshly grated
optional toppings: pico de gallo, salsa, sour cream, sliced black olives, sliced pickled jalapenos, guacamole, cilantro leaves, etc.

Sprinkle both sides of the chicken breasts with taco seasoning and chili powder. Heat the olive oil in a heavy skillet over medium heat. Cook the chicken breasts on both sides until deep golden and totally done in the middle, about 4 minutes per side. Remove from skillet and let rest for a few minutes. Whisk the tomato sauce and hot water into the skillet, add the hot sauce and bring to a gentle boil. Reduce the heat to low and keep warm. Shred the chicken using two forks and transfer shredded chicken to the sauce. Toss to coat in the sauce and allow to simmer for a few minutes.
To build nachos; start with a layer of chips, sprinkle with meat mixture and then cheese. Continue with another layer of chips, meat, and cheese, add a third layer if desired. Place plate in a 350 degree oven for a minute or two until cheese is totally melted. Pile on the toppings and serve! (with napkins)

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