Chef Kurt’s Chicken Nachos
MSU Corporate Chef Kurt Kwiatkowski called in a fantastic nacho recipe this morning. Click the play button below to hear the conversation.
2 T. olive oil
½ c. onion, diced
¼ c. red pepper, diced
1 jalapeno, seeded and diced
1 can black beans, drained and rinsed real well
1 t. cumin
½ t. dried oregano
Salt, to taste
Freshly ground pepper, to taste
12 ounces tortilla chips
1-2 c. shredded chicken from rotisserie chicken
12 oz. Monterey Jack/Cheddar cheese blend, shredded
¼ c. your favorite salsa
1 avocado, pitted and coarsely chopped
3 T. Sour cream
Preheat oven with broiler on high with rack in middle position.
In a 10-inch skillet over medium-high heat, heat oil and sauté onion, and peppers for about 3-5 minutes. Add black beans, cumin, and oregano. Season with salt and pepper, to taste and sauté another 3 minutes. Remove from heat.
On a sheet pan or oven-safe platter, layer one-third the tortilla chips and top with half the black bean mixture, chicken, and salsa. Repeat layering again and then top with the cheese.
Transfer to oven and heat until cheese is melted throughout, about 5-7 minutes. Remove from oven, top with avocado, sour cream, and serve immediately.
Get up with Deb and Joey weekdays 6-10 am.