Superbowl Nachos

This weekend I decided to try out some Superbowl recipes. Maybe I’m just anxious and excited for one of the best food days of the year. Or maybe I’m actually starting to get my appetite back. That would be a very nice thing to have back.

Our little boy has made his own Superbowl predictions. He likes the NY Jets, because Jets go fast. And so far, he’s 2-0 after last nights win over the New England Patriots. (Husband’s not very happy, but is getting a good laugh and thinks that my son should do his fantasy football draft next year).

The great thing is, these nachos were the perfect addition for the game. And they would be perfect for any Superbowl party this year. Our family loved them!


Baked tortilla chips (We used Tostinos whole grain scoops)

2 cups cooked chicken, shredded

1 15 oz can black beans, drained and rinsed

1 cup salsa

1 cup 2% sharp cheddar cheese, shredded

1 cup 2% monterey jack cheese, shredded

4 scallions, thinly sliced

Preheat oven to 350 degrees. On a cookie sheet or in a 9×13 inch pan, line the bottom of the pan with tortilla chips.

In a small mixing bowl, mix the two cheeses together. (You can also substitute 2 cups of 2% Mexican cheese blend). Sprinkle one cup of the cheese over the tortilla chips. Sprinkle chicken, beans and scallions over the chips. Spoon salsa over the chip mixture. Top with remaining one cup of cheese.

Bake chip mixture at 350 degrees approximately 6-8 minutes if cooking on a cookie sheet, and 10-15 minutes if cooking in a 9×13 inch baking dish. Cook long enough that the cheese is melted and chicken is heated through.

Remove chips from oven and serve immediately with additional salsa if desired.

Adapted from January 2011 Family Circle

Nutrition Facts: (Per serving, recipe makes 6 servings) Calories: 230, Fat: 5g, Saturated Fat: 2g, Protein: 33g, Fiber: 3g, Sodium: 597mg, Cholesterol: 70mg

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