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Clarion County Recipe of the Day: Baked Chicken Nachos
Serve this flavorful appetizer with a glass of Chardonnay!
Baked Chicken Nachos
2 medium sweet red peppers, diced
1 medium green pepper, diced
3 teaspoons canola oil, divided
1 – 15 oz. can black beans, rinsed and drained
1 teaspoon minced garlic
1 teaspoon dried oregano
1/4 teaspoon ground cumin
2-1/4 cups shredded rotisserie chicken
4-1/2 teaspoons lime juice
1/8 teaspoon salt
1/8 teaspoon pepper
7-1/2 cups tortilla chips
8 ounces pepper jack cheese, shredded
1/4 cup thinly sliced green onions
1/2 cup minced fresh cilantro
1 cup sour cream
~In a large skillet, saute peppers in 1-1/2 teaspoons oil for three minutes or until crisp-tender; transfer to a small bowl. In the same skillet, saute the beans, garlic, oregano, and cumin in remaining oil for three minutes or until heated through.
~Meanwhile, combine the chicken, lime juice, salt, and pepper.
~In a greased 13×9-in. baking dish, layer half of the tortilla chips, pepper mixture, bean mixture, chicken, cheese, onions, and cilantro. Repeat layers.
~Bake, uncovered, at 350° for 15 to 20 minutes (or until heated through). Serve with sour cream.
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