| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Kid, Friendly |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked Chicken Or Turkey; shredded or chopped |
| 1 1/2 |
c |
Monterey Jack Cheese; shredded |
| 1/2 |
c |
Sour Cream |
| 1 |
cn |
Mild Green Chilies; chopped |
| 1 |
md |
Tomato |
| 1 |
md |
Avocado |
| 2 |
ts |
Lemon Juice |
| 1 |
pk |
Tortilla Chips |
INSTRUCTIONS
1. Mix together in a 2 quart casserole with lid the chicken or turkey,
cheese and sourcream.
2. Put a strainer in the sink and put in to drain the green chilies.
3. Stir the drained chilies into the casserole. Cover with the lid and
microwave on Medium 3 minutes. Stir. Re-cover and microwave 3 minutes more.
Stir.
4. Re-cover again and microwave on Medium 2 to 4 minutes or until the
cheese is melted and the mixture is hot. Using potholders, carefully remove
the casserole from the microwave. Remove the lid, lifting it from the side
away from you, to let the steam out.
5. Wash and chop the tomato.
6. Peel and slice the avocado.
7. So it doesn't turn brown, sprinkle the avocado with the lemon juice.
8. Put about 2 cups of the tortilla chips on 4 serving plates.
9. Spoon the chicken mixture over the chips. Top with the tomato and
avocado.
10. Serve with salsa if you like.
NOTES : Enjoy these nachos for a hearty snack, or for dinner with a salad.
We use a lower power level so the sour cream doesn't overcook.
Recipe by: Betty Crocker's Boys & Girls Microwave Cookbook
Posted to recipelu-digest Volume 01 Number 664 by James and Susan Kirkland
<kirkland@gj.net> on Jan 31, 1998
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