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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This recipe is great for using up leftovers, or cleaning out the veggie bin of your refrigerator. Whenever we have leftover pinto beans, the kids look forward to having nachos. Our favorite toppings include grilled chicken, peppers, mushrooms, sour cream, and black olives. Ingredients:
2 cups tortilla chips |
1/4 cup shredded cheese (your choice) |
1 teaspoon olive oil |
1/4 cup diced vegetables (bell peppers, mushrooms, onion, squash, tomato, ect.) |
1/4 cup cooked chicken (or whatever you have left over- steak, taco meat, roast, shrimp, bbq) |
1/8 teaspoon cumin |
1/8 teaspoon red pepper flakes |
1 tablespoon sour cream (optional) |
black olives (optional) |
diced tomato (optional) |
sliced green onion (optional) |
salsa (optional) |
jalapeno (optional) |
Directions:
1. Arrange tortilla chips on platter.
2. Top chips with shredded cheese, and place in microwave. Heat on high for 20-25 seconds or until cheese is melted.
3. Heat olive oil in pan on med-high heat, add veggies, cumin, and pepper flakes. saute until desired doneness, add chicken to heat through. Remove from heat.
4. Spread veggie mixture over chips.
5. Top with additional cheese if desired, sour cream and additional toppings.
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