Nachooooooooooooos!
Nachos!
Raise your hand if you love some nachos!
What’s not to love? Chips smothered in cheese, and topped with your favorite ingredients?
Yes please.
In this recipe I used my favorite Multigrain Tortilla Chips by Food Should Taste Good. Seriously, it’s hard not to eat the entire bag by itself, and they’re even better with all these goodies piled on top! Plus, they hold up great and don’t break down. And the good news is, you don’t have to feel so guilty about eating these nachos. You can save on (some) calories, while not missing out on any flavor. So much yum. So much freshness.
Homemade salsa is where it’s at! What whaaaat! Super easy to make, and perfect for slow cookin’ some chicken to throw on top of these nachos.
Along with some colorful toppings, you’ve got yourself one helluvah Super Bowl appetizer!
Cause let’s be honest, it’s all about the food.
- 1 (14 ounce) can fire roasted tomatoes
- 1 1/2 pounds fresh cherry tomatoes, halved
- 1/2 cup red onion, chopped
- 1 jalepeño, seeded and chopped (add another one if you like it spicy)
- 2 cloves garlic, chopped
- 1/2 cup cilantro, chopped
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Juice of 1 lime
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon oregano
- 1/8 teaspoon onion powder
- 1/8 teaspoon cumin
- Multigrain chips ( I used Food Should Taste Good Multigrain chips)
- 1-1 1/2 cups shredded sharp cheddar cheese
- 1 avocado, diced
- 1/4 cup black beans
- 1/2 cup chopped red onion
- 1/4 cup corn
- Chopped cilantro
- Greek yogurt "sour cream"
- 1) Place all the ingredients in a food processor or blender and pulse until well blended. Salt to taste.
- 1) Place the chicken in the slow cooker. Sprinkle chicken with the salt, garlic powder, oregano, onion powder, and cumin. Add enough salsa to just cover the chicken, and cook on high for 2 hours. In the last 30 minutes of cooking, remove chicken, shred, and return to slow cooker to finish cooking. You will have extra salsa. I use extra for topping the nachos, and store the rest in the fridge.
- 1) Preheat your broiler. Spread the chips out evenly on a large baking sheet. Sprinkle the cheese evenly over the chips. Place the baking sheet in the oven under the broiler until the cheese is melted, about 60-90 seconds. Watch carefully!
- 2) Remove from oven, then top the chips evenly with the shredded chicken, avocado, black beans, red onion, and corn. Return the sheet to the broiler for another 30-60 seconds. Remove and add the cilantro, drizzle some extra salsa and a little bit of the greek yogurt "sour cream". Serve immediately!
- *To make the greek yogurt "sour cream", simply mix greek yogurt with a couple tablespoons of fresh lemon juice.
Game on.
Amanda says
What is the nutrition info?
Life is but a Dish says
Hi Amanda! I don’t have the nutritional info but you are welcome to type the exact ingredients you use into an online calorie counter! There are a ton that are free!
Siobhan says
This is going to sound ridiculous, but I’ve never thguoht to add storebought pico! I always spend time chopping tomatoes and onions and cilantro and jalapenos. Jesus. I could have saved all that time! Thank you .seriously, I can’t believe I’ve never thguoht of that. That will be my new guacamole secret weapon.
Art from My Table says
It is still morning and here I am wishing it was time for dinner so that I could devour a plate of these!
Megan @ MegUnprocessed says
Love the salsa!
Baker by Nature says
This looks SO delicious!!!
Lane & Holly @ With Two Spoons says
These are my favorite chips too! Hands down.