Skillet Chicken Nachos

Photo Credit: Mette Nielsen
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Skillet Chicken Nachos

Yield 4-6 servings

Fast, fresh, satisfying and delicious, this recipe doubles easily for a crowd.

Ingredients

  • 2 Tablespoons vegetable oil
  • 1 small red onion, chopped
  • 1 cup sweet potatoes, cubed
  • 2 cups prepared salsa
  • 1 cup cooked or canned black beans, rinsed and drained
  • 2 cups shredded rotisserie chicken 
  • 1 cup crushed tortilla chips 
  • 1 cup shredded Queso Fresco 
  • ¼ cup chopped cilantro for garnish
  • Sour cream for garnish 
  • Pickled jalapeños for garnish, optional

Instructions

Preheat oven to 350°F.

In a skillet over medium, heat the oil and cook the onion, garlic, sweet potatoes, and cumin, stirring until the onion has softened, about 3 to 5 minutes. Cover, lower the heat, and continue cooking until the sweet potato is fork tender. Stir in the salsa, black beans, and chicken. Remove from the heat and Sprinkle the chips and cheese over the skillet. Transfer to the oven and bake until the cheese is melted and bubbling, about 5 to 8 minutes.

Serve topped with sour cream, jalapeños, and cilantro.