Chicken Nachos With Refried Beans Food

EASY NACHOS WITH REFRIED BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine refried beans, garlic powder, onion powder, and cumin in a bowl; mix well.
• Pour tortilla chips onto a baking sheet in one layer. Spoon bean mixture over tortilla chips. Top with Colby-Monterey Jack cheese and jalapenos.
• Bake in the preheated oven until cheese is melted, about 5 minutes.

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.

CHICKEN NACHOS

Steps:

• Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts.
• Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil.
• Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly.
• Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes.
• Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.

REFRIED BEAN NACHOS

Steps:

• Spritz one side of each tortilla with refrigerated butter-flavored spray. Combine the cumin, coriander, chili powder and cayenne; sprinkle over tortillas. Cut each into 12 wedges. , Place in a single layer in ungreased 15x10x1-in. baking pans. Bake at 425° for 5-7 minutes or until lightly browned. , Meanwhile, in a microwave-safe bowl, heat the refried beans on high for 1-2 minutes or until warm. Arrange baked tortillas on serving plates; top with the beans, cheese, tomato and onions. Serve with salsa.

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.

RESTAURANT-STYLE CHICKEN NACHOS

Steps:

• Set oven to 350 degrees F.
• In a medium skillet over medium heat stir together the garlic with the white parts only of the green onions in oil until tender (about 2-3 minutes).
• Turn heat to low then add in cooked chicken and with taco seasoning; mix until coated in the oil.
• Stir in the salsa; mix until combined; remove from heat and season with a little black pepper.
• Arrange the tortillas on a large baking sheet in a large round.
• Spoon the chicken mixture over the chips, then sprinkle with the shredded cheese and chopped tomato (or if desired you can add on the tomatoes after baking).
• Bake in a 350 degree F oven for about 8-10 minutes or until the cheese has melted.
• Sprinkle with the green parts of onions and olives and dollop with sour cream if desired.
• Delicious!

REFRIED BEAN NACHOS

Steps:

• Spritz one side of each tortilla with butter-flavored spray.
• Combine the cumin, coriander, chili powder and cayenne; sprinkle over tortillas.
• Cut each tortilla into 12 wedges; place in single layer in ungreased 15x10x1 inch baking pan(s).
• Bake at 425 degrees for 5-7 minutes or until lightly browned.
• Meanwhile, in microwave-safe bowl, heat the refried beans on high for 1-2 minutes or until warm.
• Arrange baked tortillas on serving plates; top with beans, cheese, tomato and onions.
• Optional: broil unitl cheese melts.
• Serve with salsa.