I’ve made this recipe scattering the cheese and franks and other ingredients over the tortilla chips haphazardly, and I’ve also made it so that each individual tortilla chip has its own slice of frank, its own chili and its own pepper and cheese. The second way looks more impressive. The first way is a lot easier. My son Jose likes to serve this at parties with his college friends.
8 chicken franks
1 package (16 ounces) tortilla chips
2 cups chili
2 scallions, thinly sliced
1/2 cup diced green pepper, or mild to hot green chili peppers
12 ounces grated Monterey Jack or Cheddar cheese
Preheat oven to 350oF. Cut franks into thin slices. Place tortilla chips on large shallow baking pan and top with frank slices. Dab chili on top, then sprinkle with scallions, peppers and cheese.
Bake nachos for 15 minutes or until cheese bubbles.
PHOTO: Tucking chicken nuggets into pita pockets and arranging vegetables are easy steps in teaching children… – 5
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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