The longest part of this recipe for nachos is cooking the chicken breasts, and you can do that the day before. Then when you are getting ready for guests you just finish up the final part of this recipe for southwestern nachos and serve it.
Here’s a video that tells you a good way to cook chicken breasts:
1 cup pre-cooked chicken breasts, shredded
1 Tbsp. hot pepper sauce
60 snack crackers such as wheat thins (or tostitos potato chips)
1/3 cup roasted corn
1/3 cup black beans, rinsed
1/3 cup red peppers, chopped
1 cup Mexican blend shredded cheese
1/3 cup sour cream
1/3 cup chunky salsa
2 Tbsp. fresh cilantro, chopped
In a bowl, combine the chicken and hot sauce. Stir and set aside.
Using a microwavable plate, place half of the crackers in a single layer.
Top with 1/2 the chicken mixture and 1/2 the corn, beans, peppers and cheese. Microwave on until cheese is melted.
Top with 1/2 the sour cream, salsa and cilantro.
Repeat with remaining ingredients.
** Note ** You could also do this in the oven by arranging the crackers on a cookie sheet and placing in the oven under a broiler for about 15-20 seconds or until cheese has melted.
I hope your recipe for nachos southwestern style turns out well and tastes good for you and your family or guests.