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Kitchen Sink Nachos

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Ingredients

Adjust Servings:
2 cups tortilla chips
1/4 cup shredded cheese (your choice)
1 teaspoon olive oil
1/4 cup diced vegetables (bell peppers, mushrooms, onion, squash, tomato, ect.)
1/4 cup cooked chicken (or whatever you have left over- steak, taco meat, roast, shrimp, bbq)
1/8 teaspoon cumin
1/8 teaspoon red pepper flakes
1 tablespoon sour cream (optional)
black olives (optional)
diced tomato (optional)
sliced green onion (optional)
salsa (optional)
jalapeno (optional)

Nutritional information

96.7
Calories
62 g
Calories From Fat
6.9 g
Total Fat
2.8 g
Saturated Fat
22.2 mg
Cholesterol
149.9 mg
Sodium
1.3 g
Carbs
0 g
Dietary Fiber
0 g
Sugars
7.2 g
Protein
115g
Serving Size

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Kitchen Sink Nachos

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    Cuisine:

    We loved these. I was kinda lazy so I put everything in my food chopper(green onion, red bell pepper, and onion). Since it pulverized everything, used tomato paste for the tomato. Were great, kinda like a thick salsa. Also used a monterey jack-cheddar blend. Didn't take a pic as I thought it LOOKED kinda bad- but now I realize I should've because it was GOOD.Made these the last night of ZWT5 for The Groovy Gastrognomes & Family Picks.

    • 40 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Kitchen Sink Nachos, This recipe is great for using up leftovers, or cleaning out the veggie bin of your refrigerator Whenever we have leftover pinto beans, the kids look forward to having nachos Our favorite toppings include grilled chicken, peppers, mushrooms, sour cream, and black olives , We loved these I was kinda lazy so I put everything in my food chopper(green onion, red bell pepper, and onion) Since it pulverized everything, used tomato paste for the tomato Were great, kinda like a thick salsa Also used a monterey jack-cheddar blend Didn’t take a pic as I thought it LOOKED kinda bad- but now I realize I should’ve because it was GOOD Made these the last night of ZWT5 for The Groovy Gastrognomes & Family Picks , I had left over taco meat from making enchiladas last night, half a can or so of refried beans sitting in the refrigerator waiting to be used, a little bit of sour cream that was about to expire, a tomato that was getting over-ripe, some green onions & olives that I had chopped up to garnish last night’s dinner – I saw this recipe and thought WHAT A GREAT IDEA! I had some multi-grain Tostitos in the pantry, spread them out on an ovenproof plate, slathered on some beans and meat, and covered the whole thing with shredded medium cheddar cheese I put the sour cream, black olives, green onions and tomatoes in the middle of the table and hubby & I dressed our own plates (we each had our own gigantic mound of cheesy goodness) as we wished GREAT recipe! used my oven instead of the microwave There are endless variations to this recipe – just loved it! Perfect for a quick lunch! Made for Family Picks, ZWT5 for the Groovy GastroGnomes!


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    Steps

    1
    Done

    Arrange Tortilla Chips on Platter.

    2
    Done

    Top Chips With Shredded Cheese, and Place in Microwave. Heat on High For 20-25 Seconds or Until Cheese Is Melted.

    3
    Done

    Heat Olive Oil in Pan on Med-High Heat, Add Veggies, Cumin, and Pepper Flakes. Saute Until Desired Doneness, Add Chicken to Heat Through. Remove from Heat.

    4
    Done

    Spread Veggie Mixture Over Chips.

    5
    Done

    Top With Additional Cheese If Desired, Sour Cream and Additional Toppings.

    Avatar Of Deborah Flores

    Deborah Flores

    Taco truck maestro serving up authentic and mouthwatering Mexican street food.

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