It’s Cinco de Mayo, it’s Friday, and I’m ready for a drink (and a plate of nachos). WHO’S WITH ME? 🙋🏼🙋🏽🙋🏾
You may be familiar with this recipe (especially if you’re my friend or family) as it’s been on my blog for a while now and a reoccurring dish of mine. This recipe is SIMPLE. So simple that I first started making it in college when simple was all I can handle. I then started making it post college for the family, and now it’s my go-to quick and easy appetizer.
The recipe goes a little like this: sauté onion, bell pepper, and jalapeño until tender, add some black beans and corn, add shredded chicken, a can of crushed tomatoes, cheese, and BOOM!
A rotisserie chicken works wonderfully for this – all ingredients are easy to transfer and easy to prepare, making this ideal for a family vacation or even camping as it only needs a stove top or fire!
The juices from the tomatoes gets all juicy then cheese is stirred in which helps to bring it all together. I let the vegetables be the star of the dish and therefore only season with garlic sea salt, pepper, and maybe a little chili powder. You can totally add taco seasoning and better yet, use ground beef or shrimp instead of chicken. I recommend serving with a side of lime, avocado, sour cream, and cilantro because let’s face it – nachos aren’t complete without them.
You can take this recipe and serve it along side chips as a dip, serve it on a pile of chips as nachos, serve it as a main dish on top of quinoa, rice, or omit the peppers and stuff it inside a pepper. The options are endless. When you are in a pinch for a quick and easy (and can be healthy) meal or appetizer, this is for you.
Enjoy!
- 1 small white onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno, seeds removed & diced
- 15 oz. can black beans, drained
- 2 ears corn, kernels removed (or 15 oz. can, drained)
- 2 cups cooked chicken, shredded*
- 32 oz. can diced tomatoes
- 10 oz. can Ro-Tel with green chilies
- 2 cups low-fat Mexican blend cheese
- garlic sea salt and black pepper as needed
- chili powder as needed (or taco seasoning)
- olive oil as needed
- Optional garnishes: corn tortilla chips, avocado, sour cream, cilantro, lime
- Heat 2-counts of olive oil in a large saute pan or skillet over medium high heat. Add the onions, bell peppers, and jalapeno and saute until soft and tender, about 6-7 minutes. You do not want them to brown, so reduce the heat if needed. Season with salt and pepper to taste.
- Add the corn, black beans, and chicken and cook until heated through. Season once more to taste, adding chili powder or taco seasoning if desired.
- Add the can of diced tomatoes and Ro-Tel, mix, and bring to a simmer. Once the tomato juices are simmering, stir in the cheese. Once the cheese melts into the dip, it's done! Taste and adjust seasonings as needed.
- Serve along side tortilla chips, avocado, sour cream, lime wedges, and cilantro if desired.
- A rotisserie chicken works wonderfully for this recipe. You can also roast 2-3 large chicken breasts in taco seasoning in the oven, then shred.
