Good Lifestyle

We have never found anynacho deserves to be recommended in the world of the restaurant. The sad truth is that the tortilla chips are rendered a powerful ship for thousands of calories ofcheese, SURE CREAM AND GRASSUAL BEEF. And in addition to, who wants to dig by Soggy Nacho Detrusus looking for a fairly crispy chip to bring plate to mouth?

This version ensures that each chip is uniformly covered with proteinschicken and fiber-rich beans, the greater enough salsa and cream on the citrie to keep your seam in the mouth. Do not worry, we have a lot of shredty cheese from Monterey Jack melted on top to keep you satisfied. A Nacho is not a nacho without cheese, after all.

Nutrition:330 calories, 12 g of grease (6 g saturated), 500 mg of sodium

Serves 6

You will need

6 oz Tortilla Chips
1 box of black beans (16 oz), rinsed and drained
1 1/2 Cups Grased Cheese Jack Monterey
1 shredded chicken cup (preferably a chicken to the roasting room purchased from the store)
1/2 red onion, diced
Juice of 2 limits
1/2 cup luminous sour cream
Chopped cilantro
Salsa (make your choice or retrieve your favorite premade version)
Jalapeños finely sliced ​​(optional)

How to do it

1. Preheat the oven to 425 ° F.
2. Organize the chips in a single layer on a large cooking sheet.
3. Disabled spoonless beans uniformly on the chips, then garnish the cheese, chicken and onion.
4. Cook for 15 to 20 minutes until cheese is completely melted and bubbling. To delete.
5. Combine the lime juice, sour cream and Cilantro. Spoon on the nachos.
6. Top with Salsa and Jalapeños.

Eat

Do not you hate how your nachos arrive in copious amounts of fat cheese and add-ons, only to find the garnishes but disappear when working through the layers? The secret of a large nacho is all about equilibrium. Take up too much on, and the little chip becomes undressed and overloaded. Add too little, and it's not really Nachos, is not it? To hit the sweet spot, spread a single layer of chips (the largest, best) on a pastry plate. Start with beans, followed by cheese, meats and vegetables. Record all cold pads (Guac, Salsa, etc.) for after the emerging nachos of the oven.