Nachos

I was sitting at work the other day when it washed over me - a sudden craving for homemade nachos.  Of course, it would be a few days before I'd be able to turn this dream into reality, but that just made me want them all the more.  I wanted something a little better than the basic ground beef/shredded cheese kind but wasn't in the mood for a super funky take on the classic.  I stuck to the basic flavors but added a few stimulating adjustments.

I decided to go with chicken nachos but not just chopped, cooked chicken.  No way.  I decided I wanted tender, pulled chicken so it was time to pull down the crock pot.  All you need is one large chicken breast with a small can of diced tomatoes and the spice mix for taco seasoning (chili powder, garlic powder, cumin, paprika, red pepper flakes, and dried oregano).  I also threw in a small chopped onion and jalapeno for good measure.  After 3 and a half hours on high, you've got some great pulled chicken.

I spread some tortilla chips on a tin foil covered cookie sheet and started assembling: chicken, black beans, corn, and shredded jalapeno peppadew cheddar that I found at Fairway.  It won't take long to cook so stick it in there at about 300 and by the time you've finished chopping your avocado and cilantro, the cheese will be melted.  Put your cool items on top of the nachos along with some sour cream and you're good to go.  Using fresh cilantro and a chopped avocado instead of tubbed guac makes a big difference in how fresh the meal tastes.  The chicken was great and since I have a ton leftover, I'll be incorporating it into my meals throughout the week.  Call Dionne Warwick because I'm seeing a rice bowl in my future.

This is the kind of food best eaten while watching sports but, unfortunately, none of my teams were playing when I wanted to eat.  But now I can confirm that nachos taste just as amazing when you're eating them while watching an ABC Family Original Movie.