Monday, February 15, 2010

Gut-Loaded Nachos or Lacking in Restraint

A few weeks ago I saw a post about making nachos for dinner as a quick, affordable and not too terrible for you meal. Her nachos were pretty, but a little scant on toppings so I thought I'd spice it up a bit. This is why I have trouble making affordable good for you food.


and mine...

Alright so this version was affordable for us because we had most of the ingredients on hand from Superbowl leftovers. If you happen to find yourself with an over abundance of vibrantly colored Mexican food ingredients, perhaps you are in need of a nacho night as well.

Gut-Loaded Nachos

onion (any type)
Roma tomato
chicken breasts
shredded Mexican cheese

Red Bell Pepper

sour cream

olive oil
chili pepper
garlic powder
salt and pepper

1.) Marinate chicken breasts in a heavy dose of chili powder, cumin, salt, pepper, garlic powder and olive oil.
2.) Chop all veggie into small chunks. To gage the amount to cut up, plan on a generous handful of each item for each person eating. That goes for the chicken breasts as well.
3.) Cook chicken breast either on the stove top or on a George Foreman grill until no longer pink inside. Allow to cool slightly, then cut into small pieces.
4.)Place the desired amount of chips on each plate, then sprinkle the veggies and chicken over the top. End with cheese.
5.) Place plates in the oven on high just until cheese melts. Remove from oven (don’t forget to wear mitts) and spoon the desired amount of salsa and sour cream on top of each plate.
6.) Consume with a beer and reckless abandon in front of the TV!

-This meal would also work great with ground turkey/beef. Just leave out the olive oil.
-To make this an extra quick evening meal you can cook the meat in advance and then just assemble the meal at night.
-Store bags of unfinished tortilla chips in the freezer to keep them from going stale.

1 comment:

Jennifer said...

omg that looks soooo good!