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Old 12-30-2017, 06:31 PM   #11
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I don't like to share my Nacho's so the flat bowls work out well. I kinda like the soggy chips on the bottom with the juices, and the extra chips I use for scooping. Spoons come in handy.
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Old 12-30-2017, 07:00 PM   #12
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MMM!
Kinda juicy, sorta like chilaquiles in a way, not exact, but similar
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Old 12-30-2017, 07:46 PM   #13
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Originally Posted by Kaneohegirlinaz View Post
MMM!
Kinda juicy, sorta like chilaquiles in a way, not exact, but similar
Good observation.

But, as chef John would say, you are the Héctor Camacho of your chicken nachos, so knock yourself out (pun intended).

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Old 12-30-2017, 08:01 PM   #14
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OMG, that's so lame.

Since we've baked our loaded nachos, they are on the really dry side, some years to a fault. That's another good reason to try K-L's "flight of the nachos".
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Old 07-20-2018, 09:08 PM   #15
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I made this for dinner tonight so here's the better late than never picture. Deeeelish!
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Old 07-21-2018, 08:17 AM   #16
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I made this for dinner tonight so here's the better late than never picture. Deeeelish!
That *is* a photogenic dish! Looks delicious, too!
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Old 07-21-2018, 11:54 AM   #17
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Thanks GG. The little golden tomatoes around the edge of the dish are home grown and sweet little gems, also perfect for salads. "Sungold" is the name of the variety.
https://bonnieplants.com/product/sungold-tomato/
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Old 07-21-2018, 12:55 PM   #18
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That *is* a photogenic dish! Looks delicious, too!
+1... I'd love that..
Ross
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Old 09-13-2018, 12:17 AM   #19
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Do I see black olives, Kayelle? You hooked me with olives. I thought this dish sounded good just from the description and ingredients, but you won me with those olives. I olives.
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Old 09-13-2018, 12:32 AM   #20
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Yep, those are sliced black olives you see CG. I didn't have a can available the first time I made it.



Knock knock.
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Olive.
Olive who?
Olive you.
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K-L's Chicken Nacho's [B]from tonight's dinner thread. K-L’s Southwestern Chicken Nacho’s[/B] [B](quick and easy dinner)[/B] [B]1 ½ lb. chicken breast cut into large dice (easier if partly frozen)[/B] [B]1 can black beans (drained and rinsed)[/B] [B]1 can drained corn, [U]or [/U]equal amount of frozen roasted corn (TJ’s)[/B] [B]1 can Rotel Mexican style tomatoes with juice [/B] [B]1 bell pepper, color of your choice (cut in strips)[/B] [B]1 fresh jalapeno (seeded and sliced)….optional [/B] [B]Taco seasonings..[/B] [B]Toppings…[/B] [B]Grated cheese[/B] [B]Diced green onion[/B] [B]Cilantro[/B] [B]Sour cream[/B] [B]Corn chip base.., extra on side as needed We like Dorito’s[/B] [B]I used one of the huge “Dolly” breasts. Generously season the very small pieces with taco seasonings of your choice and set aside for about 30 min. In a large well oiled, and very hot skillet, brown off the chicken pieces for about 2 min. being very careful not to over cook. Remove chicken from skillet and keep warm. Do not remove the drippings, add the beans, corn and Rotel tomatoes and simmer for a few minutes before adding the bell pepper and jalapeno. Add the chicken back to the skillet and stir just till the bell pepper is crisp tender and the chicken is hot.[/B] [B]Serve in large flat bowls with corn chips in the bottom, and toppings of your choice on top.[/B] 3 stars 1 reviews
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