Ingredients
Prep
- 1/2 bunch cilantro
- 15 oz pinto beans
- 4 C cooked shredded chicken from deli rotisserie
- 1 C BBQ sauce
On Cooking Day
- 18 oz tortilla chips
- 2 C shredded cheddar jack cheese
- 1 C sour cream optional
- 1/2 C feta cheese optional
- 2 avocados
- 2 bag steamers rice spanish or Mexican
- 1/2 C jarred jalapeño slices optional
Instructions
To Assemble
- Chop cilantro and add to medium bowl with lid.
- Drain beans and add to cilantro in bowl along with remaining ingredients. Mix well.
To Cook
- Line large baking sheet with foil and spray with non stick spray.
- Pour chips onto baking sheet and top evenly with chicken mixture and shredded cheese.
- Bake in a 350 degree oven for 15-20 minutes or until heated through and cheese is melted.
- Cook rice according to package directions. Serve nachos with feta cheese, sour cream, avocado and jalapeño slices.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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