Chicken And Black Bean Nachos
Serves: 5
Jailyn Upton
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
48
Sourness
37
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Shredded Iceberg Lettuce1.5 cups
Salsa1 cup
Sour Cream1 cup
Cilantro (chopped fresh)1 tsp
Olive Oil1.5 tsps
Kosher SaltDirections:
1
Preheat the oven to 400 F
2
Spread the chips out evenly on a baking sheet
3
Top with the beans and chicken, then the cheese
4
Bake until the cheese is bubbly, 7 to 8 minutes
5
Top with the lettuce, salsa, sour cream, guacamole, cilantro and pickled jalapenos
6
Preheat the oven to 400 degrees F
7
Slice the top off the head of garlic
8
Place the garlic on a sheet of aluminum foil and drizzle with the olive oil
9
Wrap the garlic tightly
10
Roast for about 30 minutes, depending on the size of the garlic, until soft and golden brown
11
Let cool completely
12
Squeeze the peel of each clove to release the garlic
13
In a food processor, combine the garlic, serrano, avocados, lime juice, salt and pepper
14
Pulse until chunky
15
Transfer to a bowl and stir in the cilantro
16
Yield: 6 to 8 servings