3 pkgs (8 oz/226 g each) shredded Colby-Jack cheese
1 can (15 oz/425 g) canned pinto beans, drained, rinsed
1 can (6.5 oz/184 g) sliced black olives, drained
1 jar (16 oz/473 mL) pickles jalapeño slices, drained
4 plum tomatoes, seeded and diced
1/3 cup (75 mL) loosely packed fresh cilantro
Easy Guacamole(see Cook's Tip)
1 cup (8 oz/250 g) sour cream
Preheat oven to 350°F (180°C), removing upper rack.
Heat Grill Pan and Grill Press over medium heat, about 5 minutes. Brush chicken with oil and sprinkle with rub. Place chicken on pan and cover with Grill Press. Cook about 5 minutes per side or until internal temperature is 160°F (71°C). Cool slightly and dice; set aside.
Arrange half of the tortilla chips on White Large Round Stone. Top with 1 pkg cheese and half of the: chicken, beans, olives, jalapeños and tomatoes.
Add half of the remaining tortilla chips and top with 8 oz (250 g) cheese; repeat with remaining tortilla chips and cheese. Carefully top with remaining chicken, beans, olives, jalapeños and tomatoes.
Bake 14-16 minutes or until cheese is melted. Remove from oven; sprinkle with cilantro and top with guacamole and sour cream; serve immediately.
Nutrients per serving:
Calories 330, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 680 mg, Carbohydrate 26 g, Fiber 1 g, Protein 16 g
Substitute your favorite rub for Smoky Applewood Rub.
Easy Guacamole: Cut ½ small red onion, peeled, into small chunks. Cut 1 seeded jalapeño into chunks. Add onion, jalapeño, 1 peeled garlic clove, ½ cup (125 mL) loosely packed fresh cilantro to Manual Food Processor bowl; process until finely chopped. Add 1 ½ tsp (7 mL) fresh lime juice to bowl. Cut 2 ripe avocado in half, remove pit. Add avocado and ½ tsp (2 mL) salt to bowl. Process to desired consistency. Yield: 1 ½ cups (375 mL)
Customize the nachos using your favorite ingredients. Such as substituting refried beans or black beans for pinto beans. Replace cheese dip for shredded cheese. Serve with salsa, if desired.