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Thursday, January 7, 2016

Chicken Nachos w/ Homemade Pico De Gallo

The ingredients list and prep looks intimidating but it all comes down to what you want on your nachos.  It may go without saying but the more vegetables on it the better off you're going to be.  Cheese is hard to make super healthy but at the same time buy organic, get it is natural as possible and it isn't the worst cheat meal you could have.  Enjoy this one folks.

What You'll Need:
  • 1 pound boneless, skinless chicken breast (pounded for tenderizing)
  • 9 oz. bag of Tostitos® Natural Blue or Yellow Tortilla Chips
  • 5 oz. Kraft fat-free shredded mozzarella cheese
  • 5 oz. Kraft fat-free shredded cheddar cheese
  • 6 oz. fat-free sour cream
  • 6 oz. fat-free refried beans
  • 1 large tomato (cut into small cube segments)
  • 1/4 cup chopped red onion
  • 2 tablespoons fresh cilantro leaves (minced)
  • 1 garlic clove (minced)
  • 1/2 cup chopped olives
  • 1/2 cup sliced jalapeño peppers
  • 2 medium jalapeño peppers
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • PAM® cooking spray
Preparation:
In the bowl of a food processor, combine pico de gallo ingredients (tomato, onion, cilantro, garlic, lime juice, salt, whole jalapeño peppers and ground black pepper) and pulse until the salsa is mostly smooth, but still slightly chunky, about six pulses. Transfer to a bowl, cover with plastic wrap, and set aside until you're ready to serve the nachos.
In a serving bowl, pour out sour cream, cover with plastic and chill in refrigerator.
In a microwave-friendly bowl, heat refried beans for two minutes (make sure to cover with wax paper!) and transfer to a serving bowl when complete and let stand.
Pre-heat oven to 400 degrees and turn stove top burner on to medium heat.
Coat the bottom of a large frying pan with PAM® and cook chicken on high heat for five minutes each side. Once both sides have cooked, cut the thickest portion of the chicken to determine if it's done. Once fully cooked, transfer to a cutting board. Chop chicken into smaller, "nacho-friendly" sizes.
Spray PAM® on a large baking sheet and spread the Tostitos® Natural Tortilla Chips evenly across the entire baking sheet. Evenly lay all the shredded cheese and all chopped chicken over the chips. Then top with 1/2 cup chopped olives and 1/2 cup sliced jalapeño peppers. Bake for five minutes, or until cheese starts to crisp and begins to melt. Make sure to pull the baking sheet out immediately when at this stage, as burnt cheese tastes absolutely horrible!
Transfer nachos to a large serving platter. Add the fresh pico de gallo, the sour cream and the refried beans.
Serving & Nutrition Info:

  • Makes 6 servings
  • 41 grams of protein, 48 grams of carbs and 13 grams of fat/serving
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