Poblano-Black Bean Chicken Nachos
Prep: 10 minutes
Bake: 10 minutes • Serves: 6
Nonstick cooking spray
1 pound 93% lean ground chicken
1 poblano pepper, chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 (12-ounce) bag corn tortilla chips
3/4 cup shredded Mexican blend cheese
1/2 cup black beans
1/3 cup thinly sliced red onion
1 pound 93% lean ground chicken
1 poblano pepper, chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 (12-ounce) bag corn tortilla chips
3/4 cup shredded Mexican blend cheese
1/2 cup black beans
1/3 cup thinly sliced red onion
1. Preheat oven to 400°; spray rimmed baking pan with cooking spray. Heat large skillet over medium-high heat; spray with cooking spray. Add chicken and poblano pepper; cook 6 minutes or until browned, breaking up chicken with side of spoon. Stir in cumin, salt and black pepper. Makes about 2-1/2 cups.
2. Spread chips on prepared pan; top with chicken mixture, cheese, beans and onion. Bake nachos 10 minutes or until golden brown and cheese melts. Makes about 10 cups.
Approximate nutritional values per serving (about 1-2/3 cups):
307 Calories, 15g Fat (4g Saturated), 70mg Cholesterol,
516mg Sodium, 24g Carbohydrates, 3g Fiber, 18g Protein