Chicken and Black Bean Nachos

serves 6 appetizer portions

6 oz tortilla chips

1 can (16 oz) black beans, rinsed and drained

1 1/2 cups shredded Monterrey Jack cheese

1 cup cooked chicken, shredded

1/2 red onion, diced

juice of 2 limes

1/2 cup light sour cream

chopped cilantro

salsa (either fresh or your favorite bottled salsa)

pickled jalapenos

Preheat the oven to 425 degrees.  Arrange the chips in a single layer on a large baking sheet.  Spoon the beans evenly over the chips, then top with the cheese, chicken, and onion.  Bake for 15 to 20 minutes, until the cheese is fully melted and bubbling.  Remove.

Combine the lime juice, sour cream, and cilantro.  Spoon over the nachos.  Top with the salsa and jalapenos.

Taylor's Notes:

Hello Rotisserie Chicken!  It's been a while, but one of my favorite short-cuts is back and perfect in this quick and easy recipe.  The sour cream / cilantro mixture was really great on top, but you could certainly leave the cilantro out if you don't like that sort of thing.  

Enjoy!