Robert Ogle
  • 8 oz. tortilla chips
  • 1/4 cup chunky style salsa
  • 1 can black beans, drained, rinsed
  • 3 frozen charbroiled mesquite chicken breast patties, thawed, chopped
  • 1 tomato chopped
  • 8 oz. finely shredded Mexican natural cheese blend
  1. Heat oven to 400. Line baking pan with foil. Spread half of tortilla chips evenly in foil-lined pan. 
  2. In medium bowl, combine salsa and beans, mix well. Spoon half of bean mixture over chips. Top with half each of chicken, tomato, and cheese. Repeat layers. 
  3. Bake at 400 for 12 to 14 minutes or until cheese is melted.
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1 Response
  1. Sounds deliciously. Now I'm craving some nachos! Thanks for sharing the recipe.

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