- Servings: 4-6
|1× 5 oz can||Cooked Chicken or Turkey, or leftover cooked chicken|
|1× 5 oz can||Regular Refried Beans With Added Cumin & Chili Powder, to taste|
|1× 15 oz||Block of Colby or Cheddar Monterey Jack Cheese|
|1 bag||Round Flat Corn Chips|
On a cookie sheet, place corn chips without overlapping. Take each chip and spread with a thin layer of refried beans. Mix broth into canned chicken or turkey and place about 1/2 teaspoon chicken on top of bean dip. Slice cheese into 1/4 inch slices squares and place over chicken on each nacho chip. Preheat oven broiler and place cookie sheet about 4 inches from broiler. Broil only long enough to melt cheese. Remove from oven and serve with jalapeno slices, salsa, sour cream and guacamole.
These nachos are always a big hit and you can keep the ingredients on hand for a quick snack or meal. The original restaurant nachos that inspired these had some shredded beef on them as one of the layers. I don't bother, but you could do that if you had some leftover roast.