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Cheesy Chicken Nachos
Guiding Stars
Servings:
Serves 4 as an appetizerPrep Time:
10 minutesCook Time:
4 minutes
Ingredients
1 (15.5-oz.) can Nature's Place Organic Pinto Beans, drained and rinsed
1 Tbsp. Taste of Inspirations Cabo Chipotle Rub
1 Tbsp. water
8 oz. Nature's Place White Corn Tortilla Chips (about 6 cups)
2 cups shredded rotisserie chicken
1 cup reduced-fat shredded cheddar cheese
3/4 cup Taste of Inspirations Tequila Lime Tomatillo Salsa
2 bell peppers, stemmed, seeded, and sliced into 1/2" strips
2 bell peppers, stemmed, seeded, and sliced into 1/2" strips 2 carrots, halved lengthwise and cut into 1/2" sticks
Directions
1. Place a rack in the upper-middle of oven and heat broiler. Using a fork, mash beans, chipotle rub, and water in a medium bowl until mostly smooth.
2. Spread chips out onto a baking sheet and top with bean mixture. Sprinkle chicken and then cheese over chips and broil until cheese is melted and beginning to brown, 2 to 4 minutes.
3. Serve nachos with salsa, peppers, and carrots on the side.
Source: Hannaford fresh Magazine, September - October 2017
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 590 kcal (30%) |
| Calories from Fat | 198 kcal (0%) |
| Total Fat | 22 g (34%) |
| Saturated Fat | 6 g (30%) |
| Cholesterol | 55 mg (18%) |
| Sodium | 850 mg (35%) |
| Total Carbohydrates | 65 g (22%) |
| Dietary Fiber | 13 g (52%) |
| Protein | 32 g (53%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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