1. Preheat oven to 400°; spray rimmed baking pan with cooking spray. Heat large skillet over medium-high heat; spray with cooking spray. Add chicken and poblano pepper; cook 6 minutes or until browned, breaking up chicken with side of spoon. Stir in cumin, ½ teaspoon salt and ¼ teaspoon black pepper. Makes about 2½ cups.
2. Spread chips on prepared pan; top with chicken mixture, cheese, beans and onion. Bake nachos 10 minutes or until golden brown and cheese melts. Makes about 10 cups.
- 14 g Fat
- 4 g Saturated Fat
- 65 mg Cholesterol
- 393 mg Sodium
- 23 g Carbohydrates
- 3 g Fiber
- 1 g Sugars
- 0 g Added Sugars
- 19 g Protein
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Nutritional Information
- 14 g Fat
- 4 g Saturated Fat
- 65 mg Cholesterol
- 393 mg Sodium
- 23 g Carbohydrates
- 3 g Fiber
- 1 g Sugars
- 0 g Added Sugars
- 19 g Protein
Directions
1. Preheat oven to 400°; spray rimmed baking pan with cooking spray. Heat large skillet over medium-high heat; spray with cooking spray. Add chicken and poblano pepper; cook 6 minutes or until browned, breaking up chicken with side of spoon. Stir in cumin, ½ teaspoon salt and ¼ teaspoon black pepper. Makes about 2½ cups.
2. Spread chips on prepared pan; top with chicken mixture, cheese, beans and onion. Bake nachos 10 minutes or until golden brown and cheese melts. Makes about 10 cups.