One of our favorite indulgences is nachos. I love nachos. The crispy salty texture of the nacho chips dipped in the cool spicy flavorful salsa makes it hard to stop at seven measly chips. When we first got married we would frequent this amazing hole-in-the-wall Mexican restaurant. The place has since changed owners and unfortunately the food is no longer as fresh and flavorful but we relish the fond memories of eating nachos together.
Source: Adapted from Rachael Ray magazine
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 bunch broccoli, cut into small floret, stems peeled and thinly sliced
1 (15-oz) can cannellini or black beans, rinsed
2 cups cooked chicken, shredded
2-3 cups cheddar cheese
Plain yogurt or sour cream
Preheat the oven to 350 degrees. Spread a layer of chips on a baking sheet.Sprinkle with some cheese.
In a large skillet, heat one tablespoon oil over medium-high heat. Add the onion and garlic and cook until lightly browned. Remove the onions and scatter over chips. Add the broccoli and 1/2 cup of water. Continue to cook until the broccoli is slightly tender, not mushy, and the water has evaporated.
Sprinkle the broccoli, cooked chicken, beans and cheese over the chips evenly. Bake until cheese has melted.