SIMPLE FRYING-PAN NACHOS
Note: You will need a large saute or frying pan with lid.
1 7- to 8-ounce bag tortilla chips
1 jar prepared salsa (11 to 16 ounces)
1-2 cups cheddar or Jack cheese, grated coarsely Mild jarred or canned jalapeños or green chili peppers, sliced or diced (to taste)
1 1/2 cups cooked chicken breast, shredded (fresh or canned) (optional)
1 cup romaine lettuce leaves, sliced into thin strips
1 – 2 small tomatoes, chopped
1 cup sour cream (or to taste)
Very lightly oil a large saute/frying pan. Spread chips in even layers in bottom of pan, overlapping to ensure coverage. Drizzle salsa evenly over chips, then spread chicken over chips. Add peppers, a bit of shredded lettuce and diced tomato. Top all with grated cheese. Cover and heat over medium to medium-low heat until cheese begins to melt. Turn off heat. Leave pan covered until cheese is completely melted. Remove cover, and garnish with remaining lettuce, tomato and a healthy portion of sour cream. Serve straight from the pan (with plenty of napkins!).