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Thursday, May 26, 2016

Skillet Nachos with Salsa Verde Chicken

After I got over my fear of using my cast iron skillet and seasoned it (see more here), after seeing this recipe I knew first up was skillet chicken nachos!

Skillet Nachos with Salsa Verde Chicken
 Adapted From Picky Palate


•    6 cups tortilla chips, or enough to fill your skillet
•    1 large chicken breast, diced.
•    1/2 cup salsa verde
•    2-3 tbs Green Pepper Cholula
•    1 cup black beans, rinsed from a can and drained. 
•    2 cups shredded cheese


1. Preheat oven to 350 degrees F.

2. Place tortilla chips into a 9 or 12 inch cast iron skillet. (I used a 12 inch)

3. Dice chicken breast into small half inch cubes.
4. Place chicken, salsa verde and Cholula into a small saucepan over medium heat. Cook and stir until hot. Spoon evenly with a slotted spoon over tortilla chips and then layer with black beans and cheese.

5. Bake for 20 minutes, or until cheese is melted and hot. Serve warm.

These were a huge hit with the husband, not a chip left! I made more into a salad topped with lettuce, tomato, sour cream and salsa. Kyle just had the normal salsa and sour cream with his. I think cooking them in the cast iron skillet gave them more of a crunch. Loved that this meal took a total of 35 minutes and was delicious! The green pepper Cholula gives them a light spicy flavor that is just the perfect addition. I made sure and used a slotted spoon leaving some of the salsa behind to enusure our chips didn't get soggy. 

Let me know if you try these, enjoy!

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1 comment:

  1. GIRL. That looks delicious. I need to make that ASAP. Thanks for sharing!! My husband would love this, too! :)