Spicy Chili Nachos
From kitchen rookies to full-fledged foodies, everyone’s heart goes pitter-patter when they hear the magic word: Nachos. Our version of everyone’s favourite food, chicken nachos, is spicy, gooey, and perfect for sharing.
6 - 8
- 5 Maple Lodge Farms Spicy Ultimate Chicken Frankfurters, sliced into 1/2 inch pieces
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 1 green pepper, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 can kidney beans, drained
- 2 tablespoons chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1/8 teaspoon hot sauce
- 2 to 3 cups cheddar cheese, shredded
- 2 bags tortilla chips
- 1 tablespoon fresh cilantro, finely chopped, for garnish
1In a large pot, heat olive oil over medium high heat. Add in onions and green peppers. Saute, stirring frequently, until softened, about 5 minutes.
2Add garlic and Maple Lodge Farms Spicy Ultimate Chicken Frankfurters and continue to cook for an additional 2 minutes, stirring frequently.
3Stir in chili powder, cayenne pepper, cumin, hot sauce, kidney beans and tomatoes. Bring to a boil.
4Once boiling, reduce heat to medium low and cover. Simmer for 30 minutes.
5Place tortilla chips on a large baking sheet or in an oven proof skillet. Top with chili and cheese. Broil for 1 to 2 minutes or until cheese is melted. Sprinkle with cilantro and serve hot.
To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.
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