Miss Kitchenista - Chicken Nachos

Photo: Dani - Miss Kitchenista

Ingredients

2 boneless skinless chicken breasts

1 package of Shredded Mexican blend cheese

1 package of Shredded Cheddar cheese

1 bag of Tortilla chips

1 package of taco seasoning

Preparation

Take 2 chicken breasts, season both sides with salt and pepper.

Put oil in pan. Fry, or grill the chicken, until no longer pink inside.

Preheat over to 325º. While that’s pre heating you can go ahead and shred your lettuce, dice tomatoes and onions.

Take the chicken from the pan, make sure it cooked though. Let it rest for about 2 mins, to get the juices back in place. Slice the chicken at an angle (to be fancy) or just shred it.

Optional: I used a little taco seasoning on my chicken. I put it back in the pan, with the seasoning, added some diced onion, and about 2 tbs of water. Do this to give it that “simmered all day in the pot” taste. Like I said totally optional, but worth it.

Get out a baking dish, casserole dish, brownie pan if you like – I used my broiler pan. It’s big! I like BIG! Layer it with aluminum foil for easy clean up. (I hate cleaning up.) :[

Began by layering your chips in a single layer. Chips, cheese, chicken, cheese. It’s all up to you, how much chips and how much cheese you got. I used a whole bag of chips. If you opted to use refried beans put them on after the chips, before the cheese.

Into the 325º oven for 7-10 mins. Check it frequently until you get the desired melt of the cheese. Make sure everything is nice and gooey melted.

Take out the oven and garnish with your toppings.

Toppings: tomatoes, lettuce, olives, jalapenos, onions or salsa