Monday, January 21, 2013

Recipe: Supreme Nachos

Today I'm going to show you a super-easy, super-delicious recipe: Supreme Nachos!

This is by far one of the easiest recipes in my repertoire - something I turn to when I'm tired and/or lazy yet still want something substantial. It's actually loosely based on the nacho plate at Rogers Park's Heartland Cafe although upon looking at their current menu, I don't see their nacho plate.



What you need:   


  • One large chicken breast (about 1/2 lb.) 
  • Onion
  • Taco seasoning
  • Tortilla chips (I used Donkey Chips)
  • Hearty, leafy Mesculin lettuce mix - loose at my grocery store
  • 1 can of beans (I prefer pinto, but black beans are good too)
  • 1 lime for wedges, serving 
  • Taco sauce
  • Olive oil for cooking
  • Pico de gallo
  • Mexican crumbling cheese (or any shredded cheese is fine)


  1.) First, slice up the onion, chicken. I tend to dice mine, but any style will work. It's important to cut veggies first since raw meat can infect your vegetables. I suppose because you're cooking the onion it's fine but as a rule I always cut vegetables first. 
2.)  Coat a skillet size pan with olive oil and lightly saute the onion. Next, add chicken with the taco seasoning on it. I will use about 1/4 of the bag of seasoning. Cook until thoroughly cooked, about 5-7 minutes.

 I perhaps cut the chicken a little large this time, but it was fine nonetheless.

3.) Meanwhile, open can of beans and cook in saucepan on the stove. I add a little taco seasoning to this as well for added flavor. This whole recipe is pretty un-scientific!

4.) After your chicken is cooked, it's really just a layering process. I like to use a large dish and grab serving proportions from that, but you can make individual plates if you prefer. 

 Chips, Mexican crumbling cheese, and beans. Before the beans, this might be where you would want to microwave shredded cheese to melt it. 


 Next, layer the pico de gallo on. 

 Chicken with onion mixture, then lettuce, ripped up.

 Ta da!

I serve mine with lime wedges and taco sauce on top. (Taco sauce not pictured, but I like Ortega.) 

Serves 4. Overall prep/cooking time: 1/2 hour. 

I always enjoy cooking at home. I feel like I can get better things than most restaurants by cooking at home (and far cheaper and healthier) so look out for more recipes on the blog in the near-future including my own Thai-flavored pork dumpling with leeks bowl, a favorite bay scallops pasta recipe,  delicious (and slightly famous) turkey meatloaf, and a yummy butternut squash with Swiss chard side dish!

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