I was pondering what to make for dinner the other day. I didn’t really want to cook but I was hungry. Sound familiar? I opened my refrigerator and saw several small containers of leftovers. After a quick survey of the items it became obvious that Nachos was the best, and easiest solution.
This was one of those times when the amount of the leftovers was exactly what I needed to make a meal.
1 cup Shredded chicken (left over from chimichangas)
½ cup refried beans (left over from chimichangas)
¼ cup tomato sauce (left over from salsa roja)
3 Tbs diced onion (left over from chimichangas)
1 chipotle pepper in adobo (left over from chimichangas)
2 slices processed American cheese (left over Egg sandwiches)
1 cup sliced Muenster cheese (left over from white cheese sauce)
2 smoked serrano chiles (left over from salsa verde)
Restaurant style tortilla chips – not leftovers!
Just look at the amount of empty storage containers this meal provided. This is what victory feels like for the home cook! I couldn’t be any more proud!
Distribute tortilla chips on a baking sheet covered with parchment paper. I like to use parchment paper because it makes for very easy clean up.
Lay the slices of Muenster cheese across the tortilla chips. Slice the serrano chiles and scrape away the seeds. Mince the serranos and sprinkle on top of the cheese. Mix the refried beans with the tomato sauce and drop dollops of the bean mixture on top of the cheese. Mash and mince the chipotle pepper and adobo sauce and combine with the shredded chicken. Mix by hand and distribute the chicken over the refried beans. Sprinkle the diced onions over the nachos. Finally, tear apart strips of the American cheese and place on top of the nachos.
Bake in a 400° oven for five to ten minutes, or until the cheese melts.
Serve with sour cream, salsa, lettuce, tomato or any other toppings you desire…but try to use up leftovers in keeping with the theme of the dish!