Pressure Cooker Black Bean Chicken Nachos Recipes

CHICKEN AND BLACK BEAN NACHOS

Chicken and Black Bean Nachos image

Provided by Katie Lee Biegel

Time 20m

Yield 6 servings

Number Of Ingredients 18

Ingredients

Half a 13-ounce bag tortilla chips (about 5 cups)
One 15-ounce can black beans, rinsed and drained
Half a rotisserie chicken, skin removed, meat shredded
2 1/2 cups shredded Mexican cheese blend
1 cup shredded iceberg lettuce
1 to 1 1/2 cups salsa
1 cup sour cream
1 1/2 cups Roasted Garlic Guacamole, recipe follows, or store-bought guacamole
2 tablespoons minced fresh cilantro
Pickled jalapenos, for serving
1 head garlic
1 teaspoon olive oil
1/2 serrano pepper
4 Hass avocadoes, halved, pitted and peeled
Juice of 1 lime
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh cilantro

Steps:

Preheat the oven to 400 F.
Spread the chips out evenly on a baking sheet. Top with the beans and chicken, then the cheese. Bake until the cheese is bubbly, 7 to 8 minutes. Top with the lettuce, salsa, sour cream, guacamole, cilantro and pickled jalapenos.
Preheat the oven to 400 degrees F.
Slice the top off the head of garlic. Place the garlic on a sheet of aluminum foil and drizzle with the olive oil. Wrap the garlic tightly. Roast for about 30 minutes, depending on the size of the garlic, until soft and golden brown. Let cool completely. Squeeze the peel of each clove to release the garlic.
In a food processor, combine the garlic, serrano, avocados, lime juice, salt and pepper. Pulse until chunky. Transfer to a bowl and stir in the cilantro.
Yield: 6 to 8 servings

BLACK BEAN CHICKEN NACHOS

Black Bean Chicken Nachos image

The best chicken nachos can be found at Zeppelins in Cedar Rapids, Iowa. Zeppelins' famous dish inspired me to make my own nachos-but with the added convenience of a slow cooker. I always use cilantro because it is economical and makes the dish pop with flavor. -Natalie Hess, Pennsville, New Jersey

Provided by Taste of Home

Categories Appetizers

Time 4h10m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1-1/2 pounds boneless skinless chicken breast
2 jars (16 ounces each) black bean and corn salsa
1 each medium green pepper and sweet red pepper, chopped
Tortilla chips
2 cups shredded Mexican cheese blend
Optional toppings: Minced fresh cilantro, pickled jalapeno slices and sour cream

Steps:

Place chicken, salsa and peppers in a 3- or 4-qt. slow cooker. Cook, covered, on low until meat is tender, 4-5 hours., Remove chicken; shred with 2 forks. Return to slow cooker to heat through. Using a slotted spoon, serve chicken over chips; sprinkle with cheese and optional toppings.

Nutrition Facts : Calories 280 calories, Fat 11g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 708mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 8g fiber), Protein 27g protein.

AMY'S CHICKEN NACHOS (ELECTRONIC PRESSURE COOKER)

Amy's Chicken Nachos (Electronic Pressure Cooker) image

I love the cooking method and ease of this the handy, dandy, electric pressure cooker. It makes the chicken so juicy and tender. The chicken really absorbs all the flavor goodness from the salsas and taco seasoning. These chicken nachos are delicious! Can't wait to try the chicken in some burritos next.

Provided by Amy Smith

Categories Chicken

Time 35m

Number Of Ingredients 4

Ingredients

1/2 c Herdez salsa verde (mild)
1/2 c mild red salsa
1 pkg taco seasoning mix
1 1/2 lb boneless, skinless chicken thighs

Steps:

1. Turn on the sauté function on the Instant Pot. Press the adjust button to select "more". Add oil to pot. When hot, add the chicken thighs. Cook chicken until the chicken starts to brown nicely.
2. Combine both salsas and the taco seasoning packet in a bowl. Stir to combine. Add to the pot with the chicken. Stir.
3. Place lid on the Instant Pot and set vent to sealing. Select the poultry button and adjust the time to 15 minutes. When the Instant Pot is finished, let the pressure release naturally.
4. When the lid is unlocked, open the instant pot. Shred the chicken. Serve with tortilla chips. Top with sour cream, shredded cheese, black beans, diced green onions, and chopped cilantro to taste.

CHEESY BLACK BEAN NACHOS

Cheesy Black Bean Nachos image

We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious. It's a great way to use up beans and canned tomatoes from your pantry. -Cynthia Nelson, Saskatoon, Saskatchewan

Provided by Taste of Home

Categories Appetizers Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, well drained
3 to 4 jalapeno peppers, seeded and sliced
4 cups multigrain tortilla chips
1 cup shredded cheddar cheese
Optional toppings: Sour cream, chopped fresh cilantro and additional jalapeno slices

Steps:

Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese., Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.

Nutrition Facts : Calories 371 calories, Fat 17g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 672mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 7g fiber), Protein 15g protein.

PRESSURE-COOKER BLACK BEAN CHICKEN NACHOS

Pressure-Cooker Black Bean Chicken Nachos image

One of my favorite local restaurants, Zeppelins, has the best chicken nachos. Its famous dish inspired me to create my own, with the added convenience of using the pressure cooker. I recommend fresh cilantro because it makes the dish pop with flavor. -Natalie Hess, Cedar Rapids, Iowa

Provided by Taste of Home

Categories Appetizers

Time 18m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1-1/2 pounds boneless skinless chicken breasts
2 jars (16 ounces each) black bean and corn salsa
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 package (12 ounces) tortilla chips
2 cups shredded Mexican cheese blend
Minced fresh cilantro, pickled jalapeno slices and sour cream

Steps:

Place chicken, salsa and peppers in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 7 minutes. Quick release pressure; press cancel. A thermometer inserted in chicken should read at least 165°., Remove chicken; shred with 2 forks. Return to pressure cooker. Using a slotted spoon, serve chicken over chips; sprinkle with cheese and, if desired, cilantro. Add toppings of choice.

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