We enjoy eating out, but we don’t have an unlimited budget, we have a local rule, and, lately, we’ve had a newborn (and a three-year-0ld) that make eating out a little…complicated. But some nights I just really don’t feel like cooking or eating healthy (and I have a slight obsession with Mexican food of all kinds), and I beg Grant to take me to the local Mexican joint down the street. Most of the time, he gives in. Other times, he volunteers to make nachos.
I’m a lucky girl – I know.
When we do the rotisserie chicken thing, we typically have a random assortment of chicken left from whatever our “main dish” or two was with the chicken originally, which makes for perfect chicken nachos. Grant makes two main variations, but I’ll tease you with just one for now.
Several handfuls of tortilla chips
Leftover chicken from your rotisserie, shredded
Beans of your choice (typically we have some frozen from the last time I made them, but, if not, canned works too)
Sweet peppers, sliced or diced depending on your preference
Jalapenos, sliced thinly (leave the ribs and seeds for extra spiciness)
2 cups of cheese – we like a mix of sharp cheddar and Monterrey jack
1 tsp chipotle pepper seasoning
Preheat the oven to 400 degrees. Spread the tortilla chips on a rimmed baking sheet. Spread the beans, onions, and sweet peppers over the chips as evenly as possible. Sprinkle the chipotle seasoning over the chip concoction, and then spread the cheese over the entire baking sheet. Place the jalapenos on top of the cheese. Bake in a 400-degree preheated over for 12-15 minutes, or until the cheese bubbles on top.