It was to be the night for the delicious looking shrimp soup. But I decided to do my Ultimate Nachos since they were faster and I wouldn't have to be on my foot as much.
I am sure you know how to make Nachos, so this is more just so you can see my ingredient ratio for our nachos. As you can see, I like a lot of "stuff" on my nachos - yes, I promise, there are chips under there.
Ultimate Nachos1 chicken breast
1/3 bag of Tortilla chips
6 oz shredded cheese (I used Colby Jack because that's what we had)
1 can pinto bean
1/2 jalapeno, sliced (optional)
1/2 small red onion, diced
2 roma tomatoes, diced
3-4 large romaine leaves, shredded
cilantro, roughly chopped
Preheat oven to 275. Season chicken breast with salt and pepper. Cook chicken breast in saute pan until cooked through, cut into small cubes. Line cookie sheet with a single layer of chips, then cheese, beans, chicken breast pieces, and jalapeno. Continue to layer until chips are gone or until you have enough. Place in oven for about 5 minutes, or until cheese is melted. Keep a close eye on them - it will go from perfect to burnt quickly.
Top with remaining ingredients and eat!
I used to put these under the broiler but I found a lower temperature oven gave me a better cheese consistency.