Nacho Supreme Dip
1 – 2 pounds of chicken breasts strips, chopped
2 cups Mexican cheese, shredded
1 cup sour cream
1 cup pinto beans
1 cup black beans
1 cup diced tomatoes
1/2 cup red or Spanish onions, chopped
1/2 cup green and red bell pepper
8 6″ corn tortillas, cut into strips
1 package taco seasoning
1 tablespoon Mexican-style chilli powder
3tablespoons of extra virgin olive oil, divided
1/3 cup cilantro (not shown)
1/2 stick of unsalted butter, softened
Preheat oven to 350 degrees
In a skillet over med-high heat add one (1) Tbsp of olive oil. When oil is hot add chopped chicken, season with taco seasoning, chili powder, sea salt and freshly cracked black pepper.
When chicken is browned remove from skillet and place into a bowl, set aside.
In a large cast iron skillet add diced tomatoes, pinto and black beans, onions, tomatoes, green and red peppers, sour cream, avocado, and shredded cheese.
Mix together ingredients and add chopped chicken.
In a skillet add one (1) Tbsp of olive oil. When oil is hot, cut thin strips of corn tortilla into the oil, brown strips on both sides. Set aside.
Top dip with more cheese.
Place into the oven for 25 minutes.
While the dip is in the oven, make the Cheese Toast with Cilantro.
In a small skillet over medium heat and a one (1)Tbsp of butter and remaining Tbsp of olive oil, toast bread until golden brown on both sides. Top with shredded Mexican cheese and chopped cilantro.
Remove dip from the oven and top with toasted corn tortilla strips.
Place toast on serving plate and serve on the side with Nacho Supreme Dip.
To eat, top Cheese Toast with Cilantro with Nacho Supreme Dip.