Thursday, March 19, 2009

Nacho Recipe

We have had many requests for our nacho recipe and because we want you all to enjoy the yumminess we are willing to share. I must say the idea was genius- everyone loves a platter of nachos, but once you eat the top layer you are left with the dud chips. So what happens when the platter is set on the table?! Chaos ensues as everyone tries to get the loaded nachos. We have found the solution! There is a bit more work involved but the end result is oh so worth it!!

Mitchell Nachos

Ingredients-
I large bag of Tostitos Scoop Tortilla chips
I bottle of Pat's Ho-Made BBQ sauce (you can substitute this for any BBQ, this is just the one we like)
10-15 chicken tenderloins frozen
I large can of Pinto Beans (GOYA)
2 regular size cans of white beans (GOYA)
cumin
salt/pepper
chili powder
Shredded cheese- I like colby-jack

Now forgive me as I am not much of a follow the recipe kind of cook- more of a throw it all together and hope it all comes out okay kinda gal!

First thing put your chicken in a crock pot with water (not quite covering all of the chicken) and add BBQ sauce on top. Let cook on low for about 2 hours, stir BBQ sauce in and make sure all pieces are nice and coated.

While you are cooking your chicken, in a large pot put your pinto beans, white beans, cumin, salt, pepper and chili powder on low to heat through. Once beans are cooked through take a hand mixer/masher and mash beans. The goal is to make your own refried beans and, in my opinion this is the best part of the nacho, but if this sounds like too much work you can always use a couple cans of refried beans.

Once chicken is cooked all the way through drain all liquid off the chicken and then shred the meat.

Okay- here comes the work- lay your scoops out on a baking tray and individually add a spoonful of beans, topped with a bit of chicken. Once the tray is full then add the cheese over the nachos and put in the oven at 375 for about 10 minutes or until cheese is melted.

Serve with salsa, sour cream and guacamole! Enjoy and let us know how they turn out for you!!

7 comments:

Kristen Cook said...

Okay...the "Mitchell Nachos" do sound & look very yummy! We might have to try out your recipe. :)

Coates Family said...

Thanks for sharing. I know what we're having for Sunday dinner and I can't wait to try them!

Brooke Newsome said...

Ok, so Im going to have to give these a whirl- thank you for posting the recipe, Ive only been dying for about a month now! Mmmmm!
Cant wait!

Anonymous said...

Since Grandad and I have been the happy recepients of the Mitchell Nachos - I would just like to say that THEY ARE AWESOME! You're best bet to sample them is to look pitiful and wrangle an invite. If that doesn't work - try making them yourself. Grandma

Trevor, Caci, and Jace said...

Ooooh... YUM! We are totally trying those out.

Laura said...

Honestly, Sarah! Where do you find the time!? FB? Blogs? Cooking?! My goodness, you are totally making me look so bad ;)
Laura

Buffy Clark said...

Okay so did you get the beans recipe from Matt? Are they the french burrito beans from the mission?
I have never thought to use them in a Nacho recipe. That is such a good idea!
Thanks for sharing.