Weeknight Chicken Nachos

Hello, my favorite new wing-it weeknight PLATTER ‘O BLISS.

But I’m not dramatic about it or anything.

Nachos. We all love them. We all forget what an easy whip-it-up situation they can be and completely are. This isn’t even really a recipe. It’s just a springboard to get that noggin of yours juiced up (sorry) and excited for nachos. I’ll tell you what I used and what I did and then you can just make it yours. Ready?

Let us peepeth.

I didn’t include my few cute graphics because I’ve had Variety Show tryouts every single night this week and a hair appointment today (gettin’ a shag!) and an estate sale this morning (looking for brass!), so this is where we are in life.

Also today’s high is a glorious 64. I might never recover.

A rotisserie. Love her. Buy her. Shred and chop her.

Pinto beans was today’s game but black or kidney are jerst fern.

Not into salsa verde? Regular is such a jam.

I didn’t use the entire chicken. I think this was a little over half so I just saved the rest for soup. But this is the thing, go heavy on chicken if you love it. Go light if you’re feeling it. This is why we love this non-recipe recipe!

That made sense in my head.

Pinto beans and pepperjack cheese. Also my recipe calls for an entire block of cheese, but use as little or as much as you’re feeling. I used a little over half.

This goes into a 400 degree oven for 15 minutes and you’re seriously ready. We’ll garnish our faces off.

Salsa verde, red onion, ranch dressing, fresh lime juice and chopped cilantro. Go wild.

I love how the beans slightly pop under the heat. And obviously the cheese is melted and slightly gooey. Chips are crunchy. It’s all such a sensory experience. Everything’s happening here. And we barely did a thing.

You’re getting into nachos again, aren’t ya?!

Next week. Look at your calendar and pick a busy night. This right here is for that night.

Go as big or as little as you want. Easily tweakable. Zero fuss.

Have I convinced you yet?

Nachos forever.

Weeknight Chicken Nachos

Save Recipe

Print Recipe

Ingredients

• 1 rotisserie chicken, shredded and chopped
• 15.5 oz can pinto beans, drained and rinsed
• 8 oz block pepperjack cheese, grated
• A few cups tortilla chips
• 1/4 cup diced red onion
• Salsa verde
• Ranch dressing
• Freshly chopped cilantro for garnish

Instructions

1. Preheat your oven to 400.
2. This is a tweak-it-on-the-fly situation. Layer your chips on a medium baking sheet. Top with chopped chicken, beans and grated cheese. As much or as little as you want. Bake for 15 minutes.
3. Top with red onion, a few spoonfuls of salsa verde, a good drizzle of ranch dressing and a scattering of fresh cilantro!
4. Serve immediately.
5. Serves four.

7.8.1.2

678

https://bevcooks.com/2024/02/weeknight-chicken-nachos/

You cannot tell me February wasn’t meant for this mess.