August 1, 2010

Tony's Favorite Dinner

Jerk Chicken Nachos! I made these for his birthday once. Big hit! Now, everytime I make them, he wants to invite the neighborhood! ('s really a Pampered Chef recipe base, but I've personalized it a little bit).

Start off with:
-6 or 7 cups of tortilla chips (I use 'On The Border' brand)
-3 cups diced or shredded cooked chicken
-2 cups of shredded cheddar and Monterey Jack cheese blend (I add 4 squares of The Laughing Cow brand of 'Queso Fresco & Chipotle')
-1 can of refried beans
-1 small can of green chilies, chopped
-2 tablespoons of Jamaican Jerk Rub or Southwestern Seasoning decide, I've used both
-1 small yellow or red bell pepper (I use a little of both)
-1 small lime
-2 tablespoons of fresh cilantro
-¼ cup sour cream and 1 teaspoon additional Jamaican Jerk Rub
-2 fresh Roma tomatoes, chopped to your preference

-Preheating your oven to 425°F.
-Arrange the chips on cookie sheet or baking stone.
-Heat up refried beans, mixing in green chilies.
-Combine chicken, cheese, and 1 tablespoon of the rub/seasoning, mix together.
-Smear beans on the chips, and sprinkle the chicken rub cheese mixture on the chips.
-Bake about 5 minutes or until the cheese is melted.
-While the nachos are heating, dice peppers and slice lime in half.
-Juice half of the lime into a small bowl, add remaining rub/seasoning and bell peppers, mix well.
-Snip the cilantro.
-Spoon the bell peppers over the nachos and sprinkle on tomato and cilantro.
-Have sour cream, salsa, and lime on the side, if desired.

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