Appetizers (Nachos con Queso y Cerveza)

By chefbobby

Ingredients

• 4 ounces tortilla chips
• Nonstick cooking spray
• 3/4 cup chopped red onion
• 2 jalapeño peppers,* seeded and chopped
• 3 cloves garlic, finely chopped
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 2 boneless skinless chicken breasts (about 8 ounces), cooked and chopped
• 1 can (about 14 ounces) Mexican-style diced tomatoes, drained
• 1/3 cup pilsner lager
• 1 cup (4 ounces) shredded Monterey Jack cheese

Preparation

Step 1

1) Preheat oven to 350°F. Place chips in 13X9-inch baking pan; set aside.

2) 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.

3) Spoon chicken-tomato mixture over chips; top with cheese. Bake 5 minutes or until cheese melts. Serve immediately.