Macho Skillet Nachos

Macho Skillet Nachos

Now that we are into the new year, my mind has shifted gears to SUPER BOWL food! We begin to see more creative minds at work and with that comes an influx of recipes with fancy names like “Bacon Jalapeno Tomato Avocado Ranch Cheeseburger Bites” or “Chocolate Strawberry Marshmallow Brownie Oreo Cheesecake Surprise.” Why make several dishes if you can throw it all into one?

Nachos have been on my mind lately (along with my New Year’s resolution to eat healthy). I’ve been trying really hard to lay low on tortilla chips because they are my kryptonite along with a nice big bowl of salsa or guacamole. Oh baby…..

I ended up convincing myself that baking “chips” would be an easy solution to this problem. Best Decision Ever!

Here’s what we got! Yes, Shay’s does look better than mine #nachogoals

Macho Skillet Nachos (Shay’s Way)
3-4 Chicken breasts, diced
1 can of pinto beans (rinsed and drained)
1-2 tsp chili powder
1-2 tsp cumin
¼ chopped cilantro
¼ cup salsa
1-2 cloves garlic
Salt and pepper to taste
Tortilla chips

Nice Little Touches:
Pico de gallo
Shredded cheddar cheese
Sour cream
Shredded lettuce
Black olives

Heat a little bit of olive oil in your cast iron skillet. Take your diced chicken breasts, seasonings, and cilantro and place them in a gallon zip-lock bag until they are nice and coated. Cook the chicken in your hot cast iron skillet over medium high heat. While the chicken cooked, I added in a little salsa for a touch of extra flavor and heated my beans in a microwavable safe bowl. Don’t worry, the chicken will absorb the salsa.

I also tossed in some sliced jalapenos but you don’t have to do this. Once the chicken is done, remove from the heat and clean out your skillet.

In a single layer, place tortilla chips into the skillet. Sprinkle the chicken, pinto beans, and cheese. Add pico and some peppers as well! Cook on medium high heat for several minutes until the cheese is melted. Garnish with desired toppings. If you choose to do only one layer like us (since only Shay ate this version), you will likely have extra chicken and beans leftover. That’s ok! Shay used his leftover toppings and made a taco salad for the next day. If you are eating with a friend, definitely pile it on and make you a tower of nachos!

The unveiling of the nachos for Shay was comparable to the Bruce Bogtrotter chocolate cake challenge. Challenge accepted.

Shan’s Plan:
1 can black beans, rinsed and drained
1 zucchini
1 bell pepper
2-3 cloves of garlic
Dash of cumin, chili powder, salt, pepper
Corn tortillas/tortilla chips

Nice Little Touches:

Pico de gallo
Shredded lettuce

Heat some oil in a cast-iron skillet and cook the zucchini and bell pepper. I definitely would have thrown in some onion, but I was out 🙁 Season with cumin, chili powder, salt, and pepper. Once the zucchini and bell pepper are tender and have that nice stir fry look, remove, set aside, and wipe out your skillet. While this was going on, I used a little convection oven to bake some “chips.” I tore up a few corn tortillas and baked them in a 400 degree oven for 10-15 minutes or until they are a light golden brown color. I also microwaved my beans in a microwavable safe bowl for a few minutes.

Layer your chips in a single layer and top them with your beans and veggies. If you have vegan cheese, you may want to sprinkle some on top. Cook your nachos for an additional 5-10 minutes on a medium-high setting or until cheese melts. Garnish with desired toppings.

Now then, I am a firm believer that nachos can be adapted to ANYONE’s dietary needs. So that being said, here’s what I would do for my Paleo/Whole 30 folks:

For your “chips,” you can thinly slice potatoes or sweet potatoes and bake them in the oven until they start to firm up like chips. You could also break up kale, bake it, and use that as a “chip as well.” I would cook the chicken how I made it; just be weary of the salsa (if you add it in the skillet) since it may have a little sugar in it. Stir fry the veggies how I did it and feel free to add in some extra vegetables for more flavor and color. I would layer mine like this in the skillet: sweet potato or kale “chips,” veggies, chicken, pico de gallo, shredded lettuce, and olives. Serve with salsa, guacamole, jalapenos, or hot sauce on the side.

So there you have it. Nachos for everyone.

Nachos and Quesadillas,

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