ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Chicken nachos Shelly Pa

Misc.
ADVERTISEMENT
Chicken Nachos
Dice some cooked chicken and avocado{es}.Grate some some Colby {mild} cheese. Buy canned diced jalapeno peppers. Make salsa or buy it. Spread the chips on a cookie sheet if making for a crowd or on a plate for one or two in the microwave. Spread the cheese then chicken and jalapenos. Bake at 300 until cheese is well heated. If using the microwave, use 5 or 6 power.Serve with diced avocado, salsa and sour cream, if desired. White corn rounds work best. As I'm sure you know, cooked hamburger may be used or all meat omitted for "original" nachos. Enjoy!
MsgID: 0055370
Shared by: Jeanne NM
In reply to: ISO: please help with chicken nachos
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: please help with chicken nachos
  Shelly Pa
2 Recipe(tried): Chicken nachos Shelly Pa
  Jeanne NM
ADVERTISEMENT
Random Recipes
  • Alphabet Noodle Soup (using ground beef and V-8 juice)
  • ALPHABET NOODLE SOUP 1/2 pound extra lean ground beef 3 cups beef broth 3 cups V-8 juice 3/4 cup water 1/4 tsp thyme 1 tsp Worcestershire sauce 1 1/2 cups mixed frozen vegetables 2/3 cup uncooked alphabet macaroni B...
  • Pickled Beets
  • I don't have a recipe for canning them that way, not from already canned beets. You can use this and make them to eat: Pickled Beets 1 (16 ounce) can beets 1/2 cup white vinegar 3/4 cup white sugar salt to taste J...
  • Smoky Tomato Catsup (food processor)
  • SMOKY TOMATO CATSUP "I find that living a low-fat lifestyle has caused me to crave spicy foods. I think it is my compensation for the lack of fat. Here's a truly great recipe for catsup. I make the whole recipe and ca...
  • Spinach-Stuffed Pork Roast (using frozen spinach)
  • SPINACH-STUFFED PORK ROAST 1 (4- to 5-pound) boneless pork roast, rolled and tied 1/4 cup chopped fresh mushrooms 1/4 cup chopped onion 1/4 cup chopped red pepper 1 tablespoon vegetable oil 1/2 of a (10 ounce) pa...
  • Deluxe Seafood Chowder
  • DELUXE SEAFOOD CHOWDER 1 lb fresh or frozen haddock or cod fillets 1 can (10oz) baby clams 8oz scallops, halved or quartered 1 can (4 1/2oz) small shrimp, drained 1 medium onion, chopped 2 tbsp butter or margarine 2 t...
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Chicken nachos Shelly Pa
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!