Instructables

Chicken Taco Nachos

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Picture of Chicken Taco Nachos
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This is one of our family's favorites.  When I noticed the Nacho challenge I just had to enter.  It is very messy, usually eaten with a fork at our house hehehe.
 
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Step 1: Ingredients

Picture of Ingredients

Tomato, Chopped - 1 cup to 1 1/2 cup as desired
 Red Onion, Chopped - 1 Cup
 Green Bell Pepper, Chopped - 1 Cup
Emerils Southwest Seasoning - 1/4 TSP or to taste
 If you can't find it in the store then here is the link to his recipe for it at Food Network:
http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-southwest-seasoning-recipe/index.html

 Chips - 12 ounces or about half of a 24 ounce bag (282 grams)
 Chunky Salsa - 12 ounces or about half of a 24 ounce jar
 Sharp Cheddar, Shredded - 2 to 3 handfuls or more if you like.
 Crushed Red Pepper - a hearty pinch (optional garnish)
 Chicken,  2 breasts or 1 pound (453 grams) cut into bite sized pieces
 Pickled Sliced Jalepeno's, as desired for optional topping
 Cilantro, about 1/2 tsp dried or to taste
 Pepperjack Cheese - 4 ounces (113 grams)
 Black Beans - 1 can (425 grams) drained well
 Black Olives, slided- 1 can (63 grams)
 Taco Seasoning - 1 packet, (28 grams)
Olive Oil - 1 to 2 TBSP
 Water - 2/3 cup (5 oz)
 Cooking Spray
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Guacomole Garnish

Avocado - 1 whole
 Sea Salt - 1/4 TSP or to taste
Cayenne Pepper - 1/8 TSP
Cumin - 1/8 TSP
Cilantro - 1/2 TSP
Lime Juice - 1 TSP or to taste
Garlic (finely chopped) - 1 clove
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Sour Cream can be added as a Garnish as well

Step 2: Making the Veggies Sweat

Picture of Making the Veggies Sweat
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Heat the oil in a sauté pan or Wok over medium heat.

Add the onion and green bell pepper, tossing to coat, and stir occasionally allowing vegetables to sweat.  

Although a little more time consuming, this creates a more even heat and texture. 

They're done when tender and begin to color.

Drool...I know what I'm making tonight.