Nachos Con Queso Y Cerveza
|Tortilla chips||4 Ounce|
|Non stick cooking spray||1|
|Chopped red onion||3⁄4 Cup (12 tbs)|
|Jalapeno peppers||2 , seeded and chopped|
|Garlic||3 Clove (15 gm), finely chopped|
|Chili powder||2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Boneless skinless chicken breasts||16 Ounce, cooked and chopped (2 Pieces, 8 Ounce Each)|
|Canned diced tomatoes||14 1⁄2 Ounce, drained (Mexican Style , 1 Can)|
|Pilsner lager||1⁄3 Cup (5.33 tbs)|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
|Chopped pitted black olives||2 Tablespoon|
Preheat oven to 350°F.
Place chips in 13X9-inch baking pan.
Spray large nonstick skillet with cooking spray.
Heat over medium heat until hot.
Add onion, peppers, garlic, chili powder and cumin.
Cook 5 minutes or until vegetables are tender, stirring occasionally.
Stir in chicken, tomatoes and lager.
Simmer until liquid is absorbed.
Spoon chicken mixture over chips; top with cheese and olives.
Bake 5 minutes or until cheese melts.