Tuesday, September 20, 2011

SPICY CHICKEN NACHOS

1/2 lb cooked chicken, diced or shredded
1/2 cup water
3-oz picante sauce
1/4 tsp pepper
1/2 tsp poultry seasoning
6 flour tortillas
canola oil as needed
6 slices Monterey Jack cheese (or grated)
sliced Jalapeno peppers for garnish, if desired
sour cream

In a saucepan combine the chicken, water, picante sauce, pepper and poultry seasoning; heat thoroughly. Fry the tortillas lightly in the canola oil and drain on paper toweling. Divide the chicken mixture evenly atop the fried tortillas and sprinkle evenly with the cheese. Heat broiler and place under broiler until the cheese melts. Cut each tortilla into fourths. Garnish with the jalapeno peppers, if desired. Serve with sour cream.

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