Wednesday, April 11, 2012

Lazy Nachos

Lazy nachos.I got this recipe on one of the blogs that I stumbled upon by accident, but keep coming back to. Here is the original post by Kara.

I’ve made a few minor changes due to the ingredients that I had on hand, so here is my version of this simple and for the most part healthy meal.

  • 1 can black beans, drained and rinsed
  • 1/2 can red beans, drained and rinsed
  • 3 tomatoes
  • 2 chicken breasts (boneless skinless)
  • 6-8 small sweet peppers (yellow, orange and red)
  • 1/2 small yellow squash
  • 1 chipotle pepper in adobo sauce
  • shredded cheese (I grated some cheddar)
  • handful of washed cilantro
  • tortilla chips
  • 2 avocados
  • 1 lime
  • sour cream and/or Greek yogurt

Lazy nachos with sides.I pretty much followed Kara’s instructions: seasoned chicken breasts (salt, adobo sauce, onion powder, olive oil) and fried them on medium high heat for about 5 minutes on each side.

While the chicken was frying I diced tomatoes, peppers, cut cilantro, shredded cheese. Then I assembled everything in a baking dish in the following order: beans, cubed chicken, vegetables, shredded cheese. I put the dish into the preheated to 365F oven and baked it for about 25 minutes. This was served as suggested with the side of guacamole (that’s where avocados and lime juice come into play) and sour cream (I used a combination of sour cream and Greek yogurt).

Both Danya and I liked it. For Aroshka it was a tad too spicy though (also, I substituted corn chips for buckwheat kasha for him), so if I’ll be cooking this again, I’ll bake his portion separately and will omit the chipotle pepper. Arosha did eat some of it by the way, but I tried to make sure to remove all the pieces of chipotle pepper from his plate to reduce the heat.
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