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.
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
40 baked tortilla chips
1/2 cup bottled salsa
1/2 cup (2 ounces) shredded sharp cheddar cheese
How to Make It
Preheat oven to 450°.
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.
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.
Serve with chopped cilantro, shredded lettuce, sliced radish, and low-fat sour cream.