White Bean and Roasted Chicken Nachos

Cabin fever set in quickly during our recent ice storm. When I get cabin fever, I cook. In only a few days, I ended up with lots of leftovers—(an empty nest disadvantage). 

The following nacho recipe satisfied my Tex-Mex craving when the roads were too bad to get out and enjoy the real thing. Also, it was a great way to use up both leftover white beans and grilled chicken. The nachos were extra flavorful because the beans were cooked with rosemary and the chicken was smoked with pecan wood. You can make a similar dish substituting other leftovers such as pulled pork, beef and/or a variety of vegetables and cheeses. 

Tortilla Chips (I used Blue Corn)

White Beans 

Roasted Chicken, shredded

Green Onions, chopped

Spicy Carrots and Jalapeños, chopped

Shredded Cheese (I used Cheddar)

Lightly spray cookie sheet with non-stick oil.

Layer chips, beans and chicken. (If you don’t have leftover beans, you can use black, pinto or white from a can.) 

Add carrots, onions, jalapeños and cheese. Include other chopped veggies if available (mushrooms, zucchini, etc.) 

Bake at 350 degrees until cheese melts and nachos begin to brown, about twenty minutes.

Serve with a drizzle of sour cream, ranch dressing and/or salsa.

So easy!

talya

Grace Grits and Gardening