| HUMPTY DUMPTY'S FAVORITE CHICKEN NACHOS |
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6 servings4 boneless, skinless chicken breast halves (about 1-1/4 pounds) 2 tablespoons CRISCO Oil * 1 packet (1-1/4 ounces) taco seasoning mix 2 cloves garlic, crushed 1 bag (10-1/2 ounces) tortilla chips 1 can (16 ounces) refried beans 1 jar (16 ounces) prepared mild or medium chunky salsa 3 cups (1-1/2 [8 ounces] packages) shredded Mexican pasteurized process cheese *Use your favorite Crisco Oil product. Rinse chicken; pat dry. Cut into 3/4-inch cubes. Combine oil, taco seasoning mix and garlic in medium bowl. Add chicken. Stir to coat. Heat large nonstick skillet on medium heat. Add chicken, half at a time. Stir-fry about 5 minutes or until browned and no longer pink in center, reducing heat if necessary. Remove from skillet with slotted spoon. Heat oven to 425ºF. Spread chips evenly in two 15 x 10-inch jelly roll pans. Sprinkle chicken over chips. Combine beans and salsa. Spoon over chicken and chips. Sprinkle with cheese. Bake for 6 to 7 minutes or until cheese melts. Serve warm. |
