chicken fiesta nachos


1  10  ounce can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
1  16  ounce can Rosarita® Traditional Refried Beans
1  6  ounce bag corn tortilla chips
1   cup shredded cooked rotisserie chicken
1   cup shredded cheddar and Monterey Jack cheese blend (1 cup = 4 oz)
1/4  cup sliced green onions
1  2 1/4 ounce can sliced ripe olives, drained 
Sour cream and guacamole, optional


1. Preheat oven to 400 degrees F. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining drained tomatoes and reserved liquid with beans in medium bowl.
2. Arrange chips in large shallow baking dish. Top with bean-tomato mixture and chicken; sprinkle with cheese.
3. Bake 5 minutes or until cheese melts. Top with reserved tomatoes, green onions, and olives. Garnish with sour cream and guacamole, if desired. Serve immediately.

Cook's Tips:

1. Make nachos without the chicken for a meatless version, or replace the chicken with seasoned ground beef.

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