Nachos with Chicken

Searching for nachos with chicken recipes?  We have our own nachos chicken recipe to share with you. 

Do you make nachos at home, or is this a dish you enjoy out?  I began making nachos with chicken at home when we got married and began living together in our home.

Mr. VS loves them.  I like the fact we can customize our nachos to each of our tastes, but I only have to make one meal.  Also, we always have left overs so I can get 2-3 meals out of them... and we all know how I love that so I do not need to cook every night of the week!

What you will need to make this recipe:

1. 1 package of chicken thighs (boneless, skinless, thawed)
2. 1 onion diced 
3. 1 green pepper diced
4. 3 t cumin
5. 1 T garlic powder
6. 1/4 t cayenne pepper (you can substitute with chili powder if you do not like cayenne)
7. 1 can black beans or pinto beans
8. 1 T olive oil
9. nacho chips of your choice (I purchase gluten free)
10. optional toppings: lettuce, shredded cheese, sour cream, jalapeno peppers, corn, cilantro 

Directions:

1. Put olive oil in bottom of skillet
2. Place the thawed chicken thighs in the skillet
3. Cut up onion and green pepper, sprinkle over chicken
4. Sprinkle spices over chicken, onion, and green pepper
5. Add salt and pepper, then cover
6. Cook chicken, green pepper, and onion down
7. Open beans, drain, and set aside
8. Once chicken has become tender, shred chicken, I use 2 forks to shred it with
9. Add in drained beans
10. Cover, turn stove down to low

Now you are ready to dress your nachos.  You can really put anything you want on them.  The more veggies, the better for me.  

This is a dish you can adjust to really fit any tastes, allergies, whatever.  It's an everything, but the kitchen sink type of recipe.  I like those since you can get rid of whatever has a short shelf life in the kitchen.  

Mr. VS loves chicken nachos out, but this recipe I just made up last week and he said they tasted like a favorite restaurant he enjoys.  Do you know we have not eaten in a restaurant for nearly 2 years?  

We occasionally will pick something up, but with food allergies, you are kind of limited to what you can have out.  Then there is cross contamination to worry about.  I'd rather just stay in, and know what I am consuming.  

We do not consume much red meat here, it is mostly chicken and fish and lots of veggies.  YUM!  

Experiment, get in the kitchen and just try new recipes.  I make it up as I go.  Sometimes I add just a little bit, taste, then add more when it comes to spices until I find something I like.  

When it comes to being in the kitchen, I look at it like a science project... little but of this, little bit of that... and see what I can make.  

Sometimes things turn out, sometimes they do not, like the chili I made for the first time with oats in it.  LOL!  That was a hilarious story.  Poor hubby, he tried so hard to eat it, but I burnt it.  Not just a little bit either, the chili was BLACK!  It tasted only of burnt yuckiness too, there was nothing to salvage with the entire pot.  It was a sad evening at the cottage that night.  I had no back up dinner... he was a champ and ate a bowl, but I could not hack it.  I am sorry to say, it went to the trash.

I have learned a lot about cooking and baking since I began throwing together my own recipes.  It has been fun, and I plan to keep being creative in the kitchen, now if I can get that chef kitchen I think I need.  Ha!  

Hope you all have a wonderful week!  TTFN!