Daily Dose of Sugar Mama

My plan was to have TWO nachos to share with you this week, and one of them was a dessert nacho recipe. BUT, my kids were so full after tonight’s nachos that we weren’t really “feelin’ it” for dessert. I’m having friends over tomorrow night for a 31 party… which will include a LOT of sweets, so no nachos tomorrow night either. Maybe Saturday night we’ll get around to the sweet nachos. Until then, I leave with this week’s dinner Nacho Love:

Southwestern Chicken Nachos

Skinless & boneless chicken breast
1 can black beans, rinsed & drained
1 can Mexicorn, drained
1 red bell pepper, diced
1/2 cup yellow onion, diced
8 oz Mexican cheese blend, shredded
Blue Corn tortilla chips
Adobo seasoning
salt & pepper
sour cream
salsa

Heat olive oil in skillet, add chicken breasts. Season with salt, pepper, and plenty of Adobo seasoning. Flip over to season both sides. Cook until just done… remove from pan and let rest, don’t shred right away. Saute onion, bell pepper, corn & black beans in olive oil. You can season this mix if you prefer… I added a bit of Kosher salt and left it at that. Drain juices. Cover cookie sheet with foil. Layer blue corn chips over foil, sprinkle with cheese, add shredded chicken and top with black bean mix. Sprinkle more cheese over the top.

Bake in oven at 400-425 for 7-10 minutes…. until cheese is melted and chips are crisp & hot. Top with sour cream and salsa.

I could eat the heck out of these nachos, and I did! So good. I would have loved some avocado slices on the side, but our avocados are crappy right now. If only we lived in California where I could get great avocados year ’round.