Anyway, I love nachos. Most people I know do. When we get them in Mexican restaurants, they're so damn heavy, though, afterwards I feel like I swallowed a bowling ball. And let's face it, half the reason they're so good is because they're so bad for you. Gooey cheese, sour cream, meat dripping with juice and fat. . .
A while back, I bought some chips from the nice people at Food Should Taste Good. They make a variety of chips and crackers and I've enjoyed several flavors. I saw the mulit-grain chip and I started thinking.
I usually have black beans in the house. Meat? Well, why not chicken for a change? I took the lazy way out and got a rotisserie bird from the supermarket. It was a lime & garlic flavor, I thought it would work. For cheese, I went with Cabot low-fat cheddar. I forget what salsa I had in the house, probably something chunky and organic (and no sugar!).
So, let's list this out:
One package multi-grain tortilla chips
one avocado, sliced
one jar salsa
one cup shredded low-fat cheese
two cans of black beans
two cups of shredded chicken (about two breasts and a drumstick off your rotisserie bird)
one medium onion (smaller than a baseball)
one jalapeno (optional)
Slice avocado. If you wait to do these things until you're ready, the chips will get soggy.
Arrange chips on a microwave-safe plate. Good stoneware will do. I did about a layer and a half. You should see no dish showing through.
Throw the beans, chicken, onion and a heaping spoonful of salsa in a pot. Heat on low until the chicken is heated all the way through.
Microwave your chips for about thirty seconds to get them extra crisp. Spoon chicken and bean mixture over the chips. Top with cheese. Microwave on high for thirty seconds until cheese is melted. Top with salsa and sliced avocados:
Questions? Comments? Death threats? Spokesmodel offers? Let's hear them!