Crunchy tortilla chips layered with leftover rotisserie chicken, black bean and corn salsa, and shredded cheese.
Nachos are always a great gameday snack, or even dinner. In my house anything can be used for nachos. We've made Bacon Nachos, left over prime rib Nachos, plain cheese and jalapeno nachos, and many more varieties. This time I had left over rotisserie chicken and left over Black Bean and Corn Salsa so I used these to make nachos. All nachos are tasty and these did not disappoint. The chips were crunchy, the cheese melted perfectly, and every chip had toppings on it. We've got nacho making down to an art.
Chicken&BlackBeanSalsa #Nachos are a great #gamedaysnack [Tweet this]
Chicken and Black Bean Salsa Nachos
Ingredients:
Tortilla chips
Shredded cheese
Black Bean and Corn Salsa
Leftover rotisserie chicken
Guacamole
On an oven proof platter lay down a layer of tortilla chips.
Top the chips with cheese, chicken, and salsa (I put a little cheese below the other toppings and then again on top so when melted it would help hold everything on the chip). Then top with another layer of chips and toppings finishing with a sprinkle of cheese.
Bake at 200F for about 10-15 minutes to melt the center cheese, then broil for few minute until the top cheese is melted.
Servings depend on the size of the platter and how many layers you make. We use a roughly 9x12 pan with 2-3 layers for 2 people.
Top with a dollop of guacamole or sour cream and serve with more guacamole, sour cream, and/or salsa.
Enjoy.
Linked to: Best of the Weekend, Sat Night Fever, See ya in the Gumbo, Two Cup, Teach Me, Lou Lou Girls, Tickle my Tastebuds, Tasty Tues, Whimsy
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