Upside-Down Loaded Chicken Nachos –

Name: Upside-Down Loaded Chicken Nachos –
Ingredients: 4 frozen uncooked skinless chicken breasts; 1x450g jar red salsa; 435g tinned refried beans; 1 tbsp sea salt; 2 tbsp taco seasoning; 110g tortilla chips, divided; 340g grated cheese; Guacamole; Sour cream; Spring onions, sliced; 1x15.75oz jar red salsa; 15oz tinned refried beans; 4oz tortilla chips, divided; 12oz grated cheese; Step 1 Place frozen chicken and salsa into the cooking pot of the Ninja Foodi Multicooker. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.; Step 2 Select PRESSURE and set to HIGH. Set time to 12 minutes. Select START/STOP to begin.; Step 3 When the pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when the unit has finished releasing pressure.; Step 4 Using the silicone-tipped utensils, shred the chicken in the pot. Add the refried beans, salt, and taco seasoning and stir well to incorporate.; Step 6 Close the crisping lid. Select AIR CRISP, set temperature to 180°C, and set time to 5 minutes. Select START/STOP to begin. For crispier results, add additional time.; Step 7 When the cooking is complete, top the nachos with guacamole, sour cream, spring onions and serve.

ninjatestkitchen.eu

Satisfy your tastebuds with this Mexican take on Nachos. They feature chicken, refried beans and tortilla chips - Our mouths are watering.

View Original

Share this recipe:

Ingredients

4 frozen uncooked skinless chicken breasts
1x450g jar red salsa
435g tinned refried beans
1 tbsp sea salt
2 tbsp taco seasoning
110g tortilla chips, divided
340g grated cheese
Guacamole
Sour cream
Spring onions, sliced
1x15.75oz jar red salsa
15oz tinned refried beans
4oz tortilla chips, divided
12oz grated cheese
Step 1 Place frozen chicken and salsa into the cooking pot of the Ninja Foodi Multicooker. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
Step 2 Select PRESSURE and set to HIGH. Set time to 12 minutes. Select START/STOP to begin.
Step 3 When the pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when the unit has finished releasing pressure.
Step 4 Using the silicone-tipped utensils, shred the chicken in the pot. Add the refried beans, salt, and taco seasoning and stir well to incorporate.
Step 6 Close the crisping lid. Select AIR CRISP, set temperature to 180°C, and set time to 5 minutes. Select START/STOP to begin. For crispier results, add additional time.
Step 7 When the cooking is complete, top the nachos with guacamole, sour cream, spring onions and serve.