Description
A recipe for Oven-Baked Nachos Topped With Braised Chicken, Onions and Peppers

Ingredients

• Topping:
  
• 3/4 tablespoon olive oil
  
• 1 1/4 pounds boneless, skinless, chicken thigh meat, trimmed
  
• of all fat, cut to 1/4-inch cubes
  
• 4 cups diced onion
  
• 1 1/2 cups diced green bell pepper
  
• 1 1/2 cups diced red bell pepper
  
• 2 jalapeños, seeded, diced
  
• 3 garlic cloves, chopped
  
• 1 2/3 cups Diet Coke
  
• 1/2 tablespoon salt
  
• 1 teaspoon freshly cracked black pepper
  
• Nachos:
  
• 8 flour tortillas (8-inch diameter), cut to 6 wedges each
  
• Fat-free nonstick cooking spray

Preparation
1. Make topping by heating olive oil in Dutch oven, over medium heat and sautéing chicken until golden on all sides, about 10 minutes. Add onion, peppers and garlic and cook until onions are translucent, about 10 minutes. Add diet soda and bring to a simmer. Reduce heat to low, cover and braise until chicken is very tender, about 1 hour. Uncover, increase heat to medium and reduce liquid until almost fully absorbed, about 15 minutes. Season with salt and pepper, remove from heat and cool slightly.

2. Preheat oven to 350°F. Place tortilla wedges on nonstick cookie sheets and spray with cooking spray. Bake until nachos are crispy, and have light golden color, about 10-12 minutes. Cool slightly.

3. Serve nachos topped with braised chicken, onions and peppers.

Nutrition
no information available

Serves
8 servings

Variations
no information available