Happy Cinco de Mayo! Today I am featuring a very special recipe that is a must for your Cinco de Mayo party. It is a cheesy nacho dish featuring chicken, red beans, and peperoncini peppers. Plus you can’t forget about the onions and tomatoes.
This dish is so easy and you can put it together so quickly that you will have time to enjoy your party. And feel free to add some of your favorite toppings that I may have left out .
Start by rinsing the chicken breasts and then chopping them into bite sized pieces.
Then cook chicken in a pan with 1 tablespoon of butter until it is no longer pink and temps at 165 degrees on a meat thermometer. Then mix 1/2 tsp. chili powder, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. oregano, 1/4 tsp. paprika, 1/2 tsp. cumin, 1/4 tsp. pepper, and 1/2 tsp. salt into 2/3 of a cup of water.
Pour the spices in the pan with the cooked chicken and simmer for 3-4 minutes or until the sauce has thickened up.
Now get out a 9″x13″ baking dish and add one layer of tortilla chips.
Then add 1/2 of the chicken on top of the chips.
Add 1 cup of cheese.
Add 1/2 of the onions and tomatoes.
Rinse and add 1/2 of the (15 oz.) can of red beans.
Add 1/4 of a cup of sliced Peperoncini peppers.
Bake the nachos for 7-10 minutes in a 350 degree oven.
Now you are ready to serve this nacho dish at your party and when the plate is finished you will have enough ingredients to make a fresh batch. Happy Cinco de Mayo!
Ingredients
- 1 bag of your favorite tortilla chips
- 1 lb. boneless skinless chicken breasts
- 1 tablespoon butter
- 2/3 of a cup of water
- 1/2 tsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 teaspoon oregano
- 1/4 tsp. paprika
- 1/2 teaspoon cumin
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 2 cups of shredded cheddar cheese (1 cup for each batch of nachos)
- 1 (15 oz.) can red beans ( 1/2 can for each batch of nachos)
- 1/2 cup sliced peperoncini peppers (1/4 cup for each batch of nachos)
- 1 small onion chopped
- 1 tomato chopped
Instructions
- Start by rinsing the chicken breasts and then chopping them into bite sized pieces.
- Then cook chicken in a pan with 1 tablespoon of butter until it is no longer pink and temps at 165 degrees on a meat thermometer.
- Then mix 1/2 tsp. chilli powder, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. oregano, 1/4 tsp. paprika, 1/2 tsp. cumin, 1/4 tsp. pepper, and 1/2 tsp. salt into 2/3 of a cup of water.
- Pour the spices in the pan with the cooked chicken and simmer for 3-4 minutes or until the sauce has thickened up.
- Then add 1/2 of the chicken on top of the chips.
- Now get out a 9"x13" baking dish and add one layer of tortilla chips.
- Add 1 cup of cheese.
- Rinse and add 1/2 of the (15 oz.) can of red beans.
- Add 1/4 of a cup of sliced Peperoncini peppers.
- Bake the nachos for 7-10 minutes in a 350 degree oven.
- This recipe makes two batches of nachos.
