Nachos con Queso y Cerveza the Editors of Publications International, Ltd.
Nachos con Queso y Cerveza
Makes 4 servings
|4||ounces tortilla chips|
|Nonstick cooking spray|
|3/4||cup chopped red onion|
|2||jalapeño peppers,* seeded and chopped|
|3||cloves garlic, finely chopped|
|2||teaspoons chili powder|
|1/2||teaspoon ground cumin|
|2||boneless skinless chicken breasts (about 8 ounces), cooked and chopped|
|1||can (about 14 ounces) Mexican-style diced tomatoes, drained|
|1/3||cup pilsner lager|
|1||cup (4 ounces) shredded Monterey Jack cheese|
|2||tablespoons chopped black olives|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Preheat oven to 350°F. Place chips in 13X9-inch baking pan; set aside.
- Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add onion, peppers, garlic, chili powder and cumin. Cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in chicken, tomatoes and lager. Simmer until liquid is absorbed.
- Spoon chicken-tomato mixture over chips; top with cheese and olives. Bake 5 minutes or until cheese melts. Serve immediately.
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