Single-Serving Nachos for 4, with Chicken, Peppers and Olives
Hot and addictive nachos served up in single-serving portions to enjoy while watching the game. To make them, you can use store-bought or homemade tortilla chips (see recipe below, right).
Preparation time: 20 minutes Cooking time: 10 minutes Makes: 4 servings 96 to 144 store-bought or homemade tortilla chips (depending on size of chips and appetite) 1 1/2 to 2 cups (375 to 500 mL) shredded cooked barbecue chicken leg or breast (see Note) 2/3 cup (160 mL) diced red bell pepper 2/3 cup (160 mL) diced orange bell pepper 1/3 to 1/2 cup (80 to 125 mL) sliced black olives 2 to 3 green onions, thinly sliced 1 1/2 (375 mL) cups grated cheddar or Monterey jack cheese, or to taste
1. Preheat the oven to 375 F (190 C). Set a square piece of parchment paper on each of 4 heatproof, 9-inch (22.5 cm) plates or shallow bowls. (The paper should be cut so it’s about 2 inches/5 cm wider than the plate or bowl.) Divide and mound half the tortilla chips on the paper on each plate or bowl.
2. Divide and top those chips with half the cheese. Now top with half of the chicken, bell peppers, olives and green onion. Divide and set on the remaining tortilla chips. Top those chips with remaining chicken, bell peppers, olives, green onion and cheese. Bake the plates or bowls of nachos for 10 minutes, or until hot and the cheese is melted. Serve with the guacamole, pico de gallo and nacho cheese sauce for dunking.
Note: The barbecue chicken I used in this recipe is sold cold or hot in the deli section of most supermarkets. Two small to medium legs or breasts should yield the amount of shredded chicken needed for this recipe.
Eric’s options: You can, of course, top these nachos in any other way you want, replacing, if desired, some ingredients called for with items that appeal more. Some of the many other possible toppings include sliced jalapeno peppers, diced poblano peppers, diced fresh tomato, bits of cooked chorizo sausage, black beans, green olives and chopped cilantro.