A hearty blend of shredded cooked chicken breasts, black beans and thick and chunky salsa gives these Southwestern Macho Nachos their name.
What You Need
Original recipe yields 20 servings
1 cup shredded cooked chicken breast s
1 Tbsp. Buffalo wing sauce
60 large thin wheat snack crackers
1/3 cup roasted corn
1/3 cup black beans, rinsed
1/3 cup finely chopped red pepper s
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup TACO BELL® Thick & Chunky Medium Salsa
2 Tbsp. chopped fresh cilantro
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Let's Make It
Toss chicken and hot sauce; set aside.
Place half the crackers in single layer on microwaveable plate. Top with half the chicken mixture and half of the next 4 ingredients. Microwave on HIGH 1 min. or until cheese is melted.
Top with half of the sour cream, salsa and cilantro. Serve immediately. Repeat with remaining ingredients.
How to Grill Corn on the Cob
Heat grill or grill pan to medium heat. Remove husks and silk; discard. Grill 15 to 20 min. or until corn is tender, turning frequently to prevent from burning. Note: Turn corn when grill marks appear.
This recipe makes 2 plates of nachos. Make one and when your guests are done, repeat the recipe.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.