It’s nice when you can make a dish that doubles as either a snack or a meal, especially when it pleases even the pickiest eaters. Nachos, which have long been a favorite for children and grown-ups alike, are just such as dish.
This tasty Mexican treat can be served so many ways, whether with just a little cheese and salsa or loaded with all kinds of toppings. My son likes to just sprinkle some cheese over a bowl of tortilla chips and heat it up in the microwave for a few seconds, just long enough for the cheese to melt.
The following recipe can actually be used as a light, one-dish meal for supper, especially if you already had a big Sunday lunch and aren’t quite too hungry at suppertime. If you have teenagers or those a little younger, they will think they’re getting a super snack instead of a nutritious meal.
Nachos also are great to serve up in a hurry because you probably already have most ingredients in your cupboard and fridge. They’re also quick and easy to make.
CHICKEN NACHOS DINNER
1/2 pound baked tortilla chips
1 (14-ounce) can nonfat refried beans
1 (15-ounce) can diced tomatoes and chilies, drained
1 (9-1/2 ounce) can of flaked chicken
1 cup reduced-fat shredded cheddar cheese
Preheat oven to 350 degrees. Arrange tortilla chips along the sides of a large oven-safe platter.
Mix chicken and refried beans and spoon the mixture into center. Top with tomatoes and chilies and cheese. Place the platter on the center rack of the hot oven and bake for 10 minutes or until cheese melts.
Remove from oven, place on hot pad in the center of the table and enjoy.
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