Sunday, August 11, 2013

Bean and Chicken Nachos aka Mexican Bean and Corn Bake


Have you ever noticed how a recipe can become a totally different dish just by switching out a couple of ingredients or presenting it in a different way?  That's what happened to the Mexican Bean and Corn Bake that I found on Judee's blog, Gluten Free A-Z Blog.  You may remember that I made Watermelon Smoothies from Judee's blog in May for The Secret Recipe Club.  Surprisingly, I was assigned Judee's blog for August!   What a treat!

Judee raved about the bake and suggested that it could be served with corn chips, sour cream, guacamole, olives and jalapenos....wow!  I certainly couldn't resist the vision that I had of a platter of yummy nachos!

I added some shredded chicken, spiced up the tomatoes, and tossed in some onion and chiles!  So tasty!!


Bean and Chicken Nachos
adapted from Gluten Free A-Z Blog

Ingredients
4 cups cooked pinto beans or 2 cans (16 oz. each) pinto beans, rinsed and drained
4 cups cooked black beans or 2 cans (16 oz. each) black beans, rinsed and drained
2 ears of fresh corn, cooked, kernels cut from the cob 
2 chicken breasts, poached and shredded 

1 can Rotel tomates1 can (14.5 oz.) diced fire roasted tomatoes
1 can (8 oz) tomato sauce

1/2 white onion, chopped
1 clove garlic, minced
1 can (4 oz.) diced green chiles
1 Tbs. chili powder
1 tsp. dried oregano
11/2 tsp. ground cumin
1 tsp. salt
1 tsp. black pepper
1 to 2 cups shredded cheddar cheese

Optional - corn or tortilla chips, lettuce, avocado, sour cream, jalapenos, black olives, pico de gallo or salsa


Poach the chicken breasts in chicken broth.  Shred.

Heat 1 tablespoon of oil in a fry pan.  Saute the onion and the garlic. 

In a large pot combine the chicken, sauted onion and garlic, and all other ingredients except the cheese. Heat through. 

Spread tortilla chips on a platter.  Spoon the heated chicken and bean combination over top of the chips.  Sprinkle with cheese and pop under the broiler until it melts.

Serve with avocados, sour cream, sliced pickled jalapenos, black olives, pico de gallo or salsa, if desired. 


PRINTABLE RECIPE

We enjoy a platter of nachos now and then and these became a great, quick dinner.  




15 comments:

  1. We crave Mexican food from time to time and it's been a while, too long perhaps. I could just dive right in.
    Sam

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  2. Sounds like my kind of meal! Love your pretty serving dish too:@)

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  3. Oh my gosh. I'm drooling over your pictures. This recipe looks so good. We love a good Mexican nacho dish.

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  4. These sound so good - I could definitely snack on these!

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  5. We are nacho fans (had them 2nights ago) and this version sounds really special. I really like your presentation as well.

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  6. Mmmm, this looks like a delicious, awesome mess. Excuse me while I shove my face in it.

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  7. I love nachos and these look amazing! Great SRC choice!

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  8. Umm... yum? Seriously, that's the only word I can think of to describe those. Nachos are good, these look AWESOME. Great choice!

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  9. Hi Kate,
    Your Bean and Chicken Nachos look delicious, we would really enjoy this recipe. Judee has great recipes and your photo's are always the best!
    Miz Helen

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  10. Sounds delish and I love your South of the Border styling for this yummy looking dish Kate!

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  11. I love the dish, so cute. These look yummy~ I had fun having your blog this month~

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  12. These look so amazing! I love beans on Nachos :)

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  13. This sounds way better than any nachos that you can order out.

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  14. Anything with cheese on it has to be good!

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  15. Sometimes you just need some nachos, and these look great!

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