We’ve all been in that situation – where you have bottom-of-the-bag broken tortilla chips, maybe half a can of beans, a chunk of cheddar and maybe a spring of green onions or a cup of ground beef just sitting in the fridge.
It’s as if everyone in your house ate snacks and dinner all week and decided to leave a 1/4 cup of this, a piece of that. As long as you have tortilla chips and cheese, you can pretty much turn it all into nachos (er, except for something crazy like Grandma’s Eggplant Rollatini).
I made these nachos when I was in a similar situation. Earlier in the week we had tacos for dinner, but didn’t use all the chopped onion. I also had parsley leftover from a chicken dish. What more? I. Did. Not. Feel. Like. Cooking. Ah, nachos! The quick and easy solution.
The recipe below should serve as inspiration, more than anything else. Have fun making these and (for the love of God) don’t forget the salsa!
- Bottom of the bag tortilla chips
- 1/2 lb. chicken breast, cooked and chopped
- 3/4 can black beans
- 1/4 extra sharp cheddar, shredded
- 1/4 cup onion, chopped
- Leftover cilantro or parsley
- Optional: Salsa, Guacamole and/or Sour Cream
- Preheat oven to 450 F degrees.
- In a glass pie dish (or whatever baking container you like!), pour in the tortilla chips.
- Layer onions, beans, cheddar and chicken.
- Bake for 5-10 minutes, or until cheese melts. If you’re inpatient, broil!
- Sprinkle with cilantro or parsley and serve with salsa.