Spicy Chicken Nachos

Servings 24

Ingredients

Spicy White Sauce

Roux

1. 2 Tbs butter

2. ½ C milk

3. 3 Tbs flour

Cheeses (Note: Pick whatever cheese you like best.)

1. 1 C Mexican prepared cheese product with jalapeño peppers, cut into cubes

2. 2 C of Velveta

3. 1 C of cheddar cheese

Last Touches

1. 1 ⅛ C Chunky salsa

2. ⅛ C Milk

Sautee

1. 4 chicken breasts or 4 (12.5 oz) canned chicken

2. 1 medium onion sliced

3. 1 can (10 oz) Ro-Tel Diced Tomatoes & Green Chilies

4. 2 Tbs Garlic minced

5. 2 Tbs South Western Seasoning

6. 1 medium red bell pepper

7. 1 medium orange bell pepper

8. 1 small green pepper

9. 1 (12oz) pouch Frozen corn

10. 1 Tbs oil

11. Large tortilla chips

Prep

1. Dice all bell peppers

2. Dice onion

3. Mince garlic (if needs mincing)

4. Shred, slice or cube cheese

Cook

Spicy White Sauce:

1. In a large Saucepot melt butter on med./low heat.

2. After butter is melted slowly stir in flour until you create a nice thick paste (a little clumpy).

3. Continue stirring as you slowly add ½ C Milk and heat until milk thickens stirring frequently (it should not be too loose or too thick).

4. Add in all the different cheeses letting each handful melt before adding in another on med/high heat.

5. After cheeses are melted lower the heat and add in the salsa and stir.

6. Add last ⅛ c of milk as needed.

Sautee:

1. In a large skillet heat 1 Tbs oil, add chicken, onion, garlic, tomatoes, South Western Seasoning, red, green and orange bell peppers, corn. Cook until onions are translucent and bell peppers become tender.

2. Add to the white sauce

Serve with tortilla chips. Topping can be kept warm in a crockpot on Low heat setting up to 2 hours; stir occasionally.

Tips:

1. Try it over some brown rice, spinach, and chips in a bowl for a fun salad.

2. To get out the ‘tinny’ taste from canned chicken, sauté chicken in a little bit of vinegar/white wine till the chicken is hot and the vinegar/wine is evaporated.