Recipe by LMarcia
"My husband wanted to find chips tasting like those made at restaurants. Baking them is the key. These nachos are his claim to fame as a cook and they're delicious! I love them as a quick appetizer or late night snack! Serve with sliced jalapenos and your favorite hot sauce."
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1 (8 ounce)
skinless, boneless chicken breast half
1 (14.25 ounce) can
corn tortilla chips
1 1/2 cups
grated pepper Jack cheese
chopped green onions
Loved the idea of baking the chips, which created the best nachos. Instead of chicken I used ground beef with a fajita seasoning and it had amazing flavor. Great for an appetizer. The unfortunate part is that it is not good for left overs. My husband and I had to throw half of it out because we could not eat it all.
Fine if you want to eat the most basic nachos!
This is a basic nacho recipe that I have made many times before. However I have never tried the sour cream as a layer on the chips before baking. That is why I am adding a review. I really liked it with the sour cream. I used chicken that I marinated in Lawrys Tequilla Lime sauce. My chips of choice are Tostitos Gold. They're firm and don't get soggy. I served with homemade pico de gallo and guacamole. Yum yum.
I made quite bit of changes to this to suit our tastes. I seasoned the chicken with fajita mix prior to cooking it. I also added black beans to the recipe. I used cheddar instead of pepper jack. I served this with fresh shredded lettuce. I also served the sour cream on the side. I had a lot more "stuff" than chips, so it needed to be eaten more like a taco salad. It probably would have done better in a bigger cooking dish too. But all in all, a decent recipe! I like how the chips taste with everything when you bake them in the oven, which I've never done before. Be aware that this is a first day ONLY recipe, the chips will not survive as leftovers.
I changed the recipe up only because I make nachos to use up leftovers - I was interested in the cooking method (usually I nuke them) and the sour cream not being served on the side. I was impressed with both - the time allowed all the meat to get hot and cheese to become good and melty, and the sour cream was wonderful cooked with everything else - this is how I'll do it from now on. Thanks for the recipe :)
I couldn't find a recipe quite like what I was looking for, so I modified this one. I cooked 1 lb of ground beef with taco seasoning, then layered it in a 9x13 pan with tortilla chips, cheese, pinto beans, tomato, green onion, and sliced jalapenos and baked it all as directed. I skipped the sour cream and served salsa and guac on the side. Perfection! I will hang on to this for gatherings and the occasional tv night dinner.
My family loved this recipe! I did omit the sour cream and served it on the side with guacamole. This one is a keeper.
These are very good. I made it more of a casserole though. I crushed the tortilla chips up a bit. I have made this twice once without the sour cream and once with. I & my family liked it much better with the sour cream layer. I also sauteed a chopped onion and added a layer.
* Percent Daily Values are based on a 2,000 calorie diet.
Steven's Baked Nachos
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 227
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