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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Next Day Nachos

on November 3, 2014

2014-10-21 17.03.06

Earlier when I blogged about my Chipotle Chili, I always have a lot left over. That’s not a problem because now it’s Monday and Monday night is football night in my house. So I’ll I did was take my leftover chili and added some shredded chicken, and my favorite tortilla chips,. I just poached off 2 boneless skinless chicken breast in some low sodium chicken broth with a sprig of rosemary that I tossed into the broth and a sprinkling of Kosher salt and pepper. I slow simmered the chicken breasts until they were cooked  completely through. I then shredded the poached chicken with 2 forks and just layered all my ingredients from yesterdays pot of chili. I started with the tortilla chips. I happen to love the ones with a hint of lime. I laid out on a large serving plate all the chips, then topped the chips with the chili that I warmed up. On top of the chili I sprinkled on all the shredded chicken. To that I spread out a large handful of the Monterey Jack cheddar cheese, Lastly, remember the guacamole I made with the cilantro, tomatoes, red onions and lime juice. I spoon all that all over the top. For me, it’s a great way to use all those toppings that didn’t quite get finished. If you had some salsa or Pico de gallo on hand, that would also be delicious on these nachos as well. I just serve this with some lime wedges and that’s all there is to it. It’s as if your having a different meal but in fact your using your chili and all the toppings to do “double duty”,

2014-10-21 17.03.06

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