Basketball season has been underway for the last few weeks and this is the time of year that our date nights turn into “watching the Phoenix Suns vs [insert NBA team here]” nights instead so I figured this would be a good night to introduce some basketball finger foods… chicken nachos!
(Recipe from www.allrecipes.com | photos from me!)
Makes 6 servings
Calories/serving = 427
WW pts/serving = 10
2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil (I used olive oil)
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
1/2 large tomato, diced
[NOTES: I added jalapenos to the chicken mixture and on top of the cheese. Served with sour cream. Yummy!]
> Preheat oven to 350 degrees F (175 degrees C).
> In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender.
> Mix in shredded chicken, salt and pepper. Toss until well coated with oil.
> Stir in the salsa.
> Arrange tortilla chips on a large baking sheet.
> Spoon the chicken mixture over tortilla chips.
> Top with Cheddar/Monterey Jack cheese blend and tomato.
> Bake in the preheated oven 10 minutes, or until cheese has melted.
> Remove from heat and sprinkle with green onion tops before serving.
** TIP: Heat the chips for 5 minutes before cooking the nachos to avoid sogginess. Can also add jalapenos, fat free sour cream and taco seasoning to chicken mixture.
Husband rating: A+
He thought it was great and ate so much that he didn’t need dinner!
Wifey rating: A+
I couldn’t stop eating even though my tummy was full! LOL.