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World's Greatest Chicken Nachos

Yield 8 servings (serving size: 5 nachos)
Don't believe these are the world's greatest chicken nachos?  Try them.  A spicy picadillo mixture, using chicken instead of the traditional beef, gives this nacho recipe a special zip.

Ingredients

  • Chicken picadillo:
  • 1/2 teaspoon vegetable oil
  • 8 ounces ground chicken or turkey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 jalapeño peppers, seeded and finely chopped
  • 1 teaspoon all-purpose flour
  • 1 teaspoon chili powder
  • 3 tablespoons raisins
  • 1 tablespoon cider vinegar
  • 2 teaspoons sugar
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 (16-ounce) can pink beans (such as Goya) or other small beans, drained
  • Nachos:
  • 40 baked tortilla chips
  • 1/2 cup bottled salsa
  • 1/2 cup (2 ounces) shredded sharp cheddar cheese

Nutrition Information

  • calories 208
  • caloriesfromfat 26 %
  • fat 6 g
  • satfat 2.5 g
  • monofat 1.9 g
  • polyfat 1.3 g
  • protein 11.6 g
  • carbohydrate 28 g
  • fiber 3.6 g
  • cholesterol 31 mg
  • iron 1.9 mg
  • sodium 545 mg
  • calcium 123 mg

How to Make It

  1. Preheat oven to 450°.

  2. To prepare chicken picadillo, heat oil in a large nonstick skillet over medium-high heat. Add ground chicken, cumin, oregano, salt, and jalapeños; cook until chicken is browned, stirring to crumble. Stir in flour and chili powder; cook 1 minute. Add raisins, vinegar, sugar, and tomatoes; cook 3 minutes, stirring frequently. Add beans; cook until thoroughly heated.

  3. To prepare nachos, arrange chips on a large baking sheet. Spoon chicken picadillo and salsa evenly over chips; sprinkle with cheese. Bake at 450° for 5 minutes or until cheese is melted.

Cook's Notes

Serve with chopped cilantro, shredded lettuce, sliced radish, and low-fat sour cream.