Macho Nachos

Recipe Ingredients

		Chicken
1 1/2 lbs	681g / 24oz	Ground chicken
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2		Garlic cloves - minced
2 tablespoons	30ml	Oil
		Beans
3 tablespoons	45ml	Oil
1 tablespoon	15ml	Onion - diced (small)
2		Garlic cloves - minced
1		Pinto beans - (15 oz) - drained, rinsed
		Assembly
24		Corn tortillas
		Oil - for frying
1		Sliced black olives - (2 1/4 oz)
3 cups	438g / 15oz	Shredded Cheddar cheese
		Guacamole - for serving
		Sour cream - for serving
		Salsa - for serving

Recipe Instructions

For the Chicken: Combine the chicken, salt, pepper and garlic in a bowl. Heat the oil in a large skillet over medium heat and cook the chicken, stirring, until cooked through, about 7 to 8 minutes. Set aside.

For the Beans: Heat the oil in a skillet over medium heat. Add the onion and the garlic and cook, stirring, until the onion has softened, about 4 minutes. Add the beans and cook, lightly mashing the beans with the back of a wooden spoon until hot, about 6 to 7 minutes. Set aside.

For Assembly: Heat the oven to 350 degrees. Cut each tortilla into a triangle that is about 5 inches on 2 sides and 3 inches on the bottom side. Reserve the leftover tortilla pieces.

Heat one-half inch of oil in a skillet over medium-high heat. Fry the triangles, in batches, until light golden brown. Drain on paper towels. Fry the remaining pieces, if desired, and use as chips.

Arrange the triangles on 2 baking sheets. Divide the chicken, beans, olives and cheese among the triangles. Bake until the cheese has melted and the ingredients are warmed through, 8 to 10 minutes. Remove from the oven and top each with the guacamole, sour cream and salsa. Serve immediately.

This recipe yields 12 servings.

Each serving: 234 calories; 297 mg. sodium; 35 mg. cholesterol; 13 grams fat; 4 grams saturated fat; 17 grams carbohydrates; 13 grams protein; 2.47 grams fiber.

Source:
The Los Angeles Times, 01-22-2003

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