Shannon (whose blogs was one of the first I ever read) hosts a weekly “works-for-me” carnival, in which people all over the blogosphere contribute ideas that, uh, work for them. (Get it?) This week, it’s a recipe exchange–5 items or less. So I decided to contribute, for the first time, because I do make some really tasty nachos PLUS this is the only recipe I have ever made up totally on my own! (You’ll be stunned at how original it is–stunned, I tell you) Plus it’s a fun, fast supper, any time of the year but great in the summer, quick and easy after a long afternoon out berry picking or at the pool.
This recipe is always good but it’s best if you are in America and can get boneless, skinless chicken breast. Also, go ahead and splurge on the Kettle Tias and the Emerald Valley organic salsa–it’s so worth it. You don’t need toilet paper this week.
Ok. Here’s what you do:
Saute chicken breast (cut in little chunks) and green onions until the chicken is cooked through and a little browned. Now glob in sour cream–lots of it. Do not substitute Trader Joe’s nonfat yogurt–it will curdle. I don’t care if you use fat free sour cream though. Do what you want! It’s your house!
The sour cream will melt into a lovely, creamy light brown sauce.
Put a layer of chips in a pan. Add a layer of creamy chicken sauce and a layer of cheese (I like pepper jack myself, but regular monterey jack will do. Cheddar is not the best–it‘s too yellow) Layer it all again and again till you run out of ingredients. Bung the whole thing in the oven till the cheese melts. Eat with salsa and more sour cream. Simple, but super yummy. Trust me on this. Go make them tonight. Your kids, your husband, and you will ALL like them! Or you can eat the whole pan yourself.
(Yes, these are the nachos Ilsa wanted)

Advertisements