Mile High Nachos

Name: Mile High Nachos
Yield: 20 servings
Ingredients: 1 lb (450 g) boneless skinless chicken breasts; Vegetable oil; 2 tbsp (30 mL) Smoky Applewood Rub; 1 bag (16 oz/450 g) restaurant-style tortilla chips; 3 pkgs (8 oz/226 g each) shredded Colby-Jack cheese; 1 can (15 oz/425 g) pinto beans, drained, rinsed; 1 can (6.5 oz/184 g) sliced black olives, drained; 1 jar (16 oz/473 mL) pickled jalapeño slices, drained; 4 plum tomatoes, seeded and diced; &frac13; cup (75 mL) loosely packed fresh cilantro; Easy Guacamole (see Cook's Tip); 1 cup (8 oz/250 g) sour cream

These loaded nachos are perfect for a crowd and so good you'll be licking your fingers!

Ingredients

1 lb (450 g) boneless skinless chicken breasts
Vegetable oil
2 tbsp (30 mL) Smoky Applewood Rub
1 bag (16 oz/450 g) restaurant-style tortilla chips
3 pkgs (8 oz/226 g each) shredded Colby-Jack cheese
1 can (15 oz/425 g) pinto beans, drained, rinsed
1 can (6.5 oz/184 g) sliced black olives, drained
1 jar (16 oz/473 mL) pickled jalapeño slices, drained
4 plum tomatoes, seeded and diced
⅓ cup (75 mL) loosely packed fresh cilantro
Easy Guacamole (see Cook's Tip)
1 cup (8 oz/250 g) sour cream

Directions

Preheat oven to 350°F (180°C), removing upper rack.
Preheat the oil a large skillet over medium heat, about 5 minutes. Sprinkle the chicken with rub. Cook the chicken about 5 minutes per side or until internal temperature is 160°F (71°C). Cool slightly and dice; set aside.
Arrange half of the tortilla chips on Fully Glazed Large Round Stone. Top with 1 pkg cheese and half of the: chicken, beans, olives, jalapeños and tomatoes.
Add half of the remaining tortilla chips and top with 8 oz (250 g) cheese; repeat with remaining tortilla chips and cheese. Carefully top with remaining chicken, beans, olives, jalapeños and tomatoes.
Bake 14-16 minutes or until cheese is melted. Remove from oven; sprinkle with cilantro and top with guacamole and sour cream; serve immediately.

Yield:

20 servings

Nutrients per serving:

Calories 330, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 680 mg,
Carbohydrate 26 g, Fiber 1 g, Protein 16 g

Cook's Tips:

Substitute your favorite rub for Smoky Applewood Rub.

Easy Guacamole: Cut ½ small red onion, peeled, into small chunks. Cut 1 seeded jalapeño into chunks. Add onion, jalapeño, 1 peeled garlic clove, ½ cup (125 mL) loosely packed fresh cilantro to Manual Food Processor bowl; process until finely chopped. Add 1 ½ tsp (7 mL) fresh lime juice to bowl. Cut 2 ripe avocados in half, remove pit. Add avocado and ½ tsp (2 mL) salt to bowl. Process to desired consistency. Yield: 1 ½ cups (375 mL)

Customize the nachos using your favorite ingredients. Such as substituting refried beans or black beans for pinto beans. Serve with salsa, if desired.