Chicken And Black Bean Nachos Food

BLACK BEAN CHICKEN NACHOS

Steps:

• Place chicken, salsa and peppers in a 3- or 4-qt. slow cooker. Cook, covered, on low until meat is tender, 4-5 hours., Remove chicken; shred with 2 forks. Return to slow cooker to heat through. Using a slotted spoon, serve chicken over chips; sprinkle with cheese and optional toppings.

CHICKEN AND BLACK BEAN NACHOS

Steps:

• Set up grill for indirect cooking and heat to medium. Toss together chicken, enchilada sauce, onion, corn, beans, and 8 ounces cheese in a bowl. Season with salt and pepper.
• Tear six 12-inch squares of aluminum foil. Place one-sixth of chips, chicken mixture, and remaining cheese on one end of a piece of foil, leaving a 3-inch border. Fold foil over filling to create a packet and crimp edges to seal. Repeat with remaining foil, chips, chicken mixture, and cheese.
• Grill packets over indirect heat until cheese is melted and chicken is warmed through, 6 to 10 minutes. Transfer packets to plates and carefully open. Top with cilantro and serve with lime wedges alongside.

CHICKEN AND BLACK BEAN NACHOS

Steps:

• Preheat oven to 350 degrees with rack in middle position.
• In a 10-inch skillet over medium-high heat, heat 2 tablespoons safflower oil. Add onion and saute until translucent, about 3 minutes. Add black beans, cumin, and oregano. Season with salt and pepper, to taste. Remove from heat.
• On a sheet pan or oven-safe platter, layer one-third the tortilla chips and top with one third the black beans, chicken, cheese, and salsa. Repeat layering twice more.
• Transfer to oven and bake 18 to 20 minutes, until cheese is melted throughout. Remove from oven, top with avocado, jalapeno, and sour cream, and serve immediately.

CHICKEN AND BLACK BEAN NACHOS

Steps:

• Preheat the oven to 350°F (180°C) with the rack in the center position. Heat the safflower oil in a 10-inch (25 cm) skillet over medium-high heat. Add the onions and sauté until translucent, about 3 minutes. Add the black beans, cumin, and oregano. Season to taste with salt and pepper. Remove from the heat.
• Arrange one-third of the tortilla chips on a baking sheet or oven-safe platter. Top with one-third each of the black beans, chicken, cheese, and salsa. Repeat this layering twice more.
• Transfer to the oven and bake until the cheese is melted throughout, 18 to 20 minutes. Remove from the oven and top with the avocado, jalapeño, and dollops of sour cream. Serve immediately.

CHICKEN NACHOS WITH REFRIED BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a large rimmed baking sheet with parchment paper.
• Pour tortilla chips onto the prepared baking sheet. Spread refried beans over the chips. Layer on chicken and jalapenos. Top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly, about 6 minutes.

NACHOS WITH CHICKEN AND BLACK BEANS

Steps:

• Preheat the oven to 425 degrees. Arrange the chips in a single layer on a large baking sheet. Spoon the beans evenly over the chips then top with chicken, cheese and onion. Bake for 15 to 20 minutes, until the cheese is melted and bubbly. Remove from oven.
• Combine lime juice and sour cream. Spoon over the nachos and top with salsa.

BLACK BEAN NACHOS

Steps:

• 1. Arrange top oven rack 6" from top heat source. Heat broiler.
• 2. Arrange tortilla chips in single layer in 12" skillet (or other oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese evenly over chips and toppings.
• 3. Broil, occasionally rotating pan for even melting, until cheese is bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if desired. Serve with Pico de Gallo and guacamole, if desired.

ULTIMATE BLACK BEAN NACHOS

Steps:

• Preheat oven to broil at 375 degrees.
• Place tortilla chips on an oven-safe baking sheet.
• Drain black beans and corn.
• Combine with Salsa and green onions.
• Top each chip with 2 tablespoons black bean mixture.
• Sprinkle with cheese.
• Heat in oven 3-5 mnutes or until cheese melts.
• Garnish with chopped tomatoes and serve immediately.

CHICKEN, BEAN AND RICE NACHOS

Steps:

• Place chicken in a 3-qt. slow cooker. Combine the salsa, beans and corn; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. , Shred chicken with two forks. Stir cream cheese into mixture until blended. , To serve, place rice in serving bowls; top with chicken mixture and cheese blend. Serve with chips.