Saturday, June 5, 2010

Chicken Nachos

"That's because you only eat two things: salad and nachos." -Jared Booker

Ingredients (makes 8-12 chips):
-1/2 bunch scallions/green onions
-1/2 cup black beans
-1 tsp cumin plus salt & pepper to taste
-1 chicken breast, cooked & shredded
-1/4 cup nacho/taco cheese
-1/2 tomato
-8 to 12 tortilla chips
-canola oil

First you take a few scallions. Cut off the very bottoms, and then chop up most of the white-ish part. It doesn't really matter if they're chunky or finely diced- whichever you prefer is fine. Save the pretty green parts for later.

Then you chop up around half a tomato (a whole one if it's small).

Once your tomato is good to go, find a can of black beans, rinse them, and imagine what it would be like to be a bean taking a bath in a colander. The 3rd step is optional, but if I were you, I wouldn't risk it.

Find some cooked chicken breast and shred it. Leftover rotisserie chicken is perfect for this.

Then you just sort of throw everything except the tomatoes in a frying pan with a teeny bit of canola oil.

To this mixture, add about a teaspoon of cumin (is it me, or does cumin smell like a sweaty armpit?) and a little salt-n-pepa. Sing "Shoop" very loudly and do a pirouette, which may or may not cause your 12 year old brother to scream "SHUT UP" from the living room, where he is watching Avatar.

After everything has been hanging out over medium heat for 3-4 minutes, add tomatoes and a handful of taco/nacho shredded cheese and stir until it's melty.

Arrange tortilla chips on a baking sheet, spoon the mixture over each chip, and sprinkle more cheese on top. Bake at 350 for 3-5 minutes, until cheese is melted and chips are almost golden in color.

Garnish with the pretty green part of the scallions, serve with guac & salsa, and die because it's so so so delicious.

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