Jerk Chicken Nachos

I LOVE this twist on nachos!  SOOO Yummy!

Ingredients:

6	cups tortilla chips
3	cups diced or shredded cooked chicken
2	cups (8 oz) shredded cheddar and Monterey Jack cheese blend
2	tbsp Jamaican Jerk Rub, divided
1	small yellow or red bell pepper or combination
1	lime
2	tbsp snipped fresh cilantro
1/4	cup sour cream and 1 tsp additional Jamaican Jerk Rub (optional)

Directions:

1. Preheat oven to 425°F. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone with Handles.
   
   
2. In Classic Batter Bowl, combine chicken, cheese and 1 tbsp of the rub; mix gently using Small Mix ‘N Scraper®. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack.
3. Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add bell pepper and remaining rub and mix well.
4. Snip cilantro in mincing cup of Herb Keeper using Kitchen Shears. Slice remaining lime half using Ultimate Mandoline fitted with v-shaped blade; cut slices in half using Utility Knife.
5. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.

Yield: 12 servings
Nutrients per serving: Calories 200, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 50 mg, Carbohydrate 10 g, Protein 16 g, Sodium 300 mg, Fiber 1 g

Cook's Tips: Use the Classic Batter Bowl to measure tortilla chips easily. Discard broken chips.

This recipe can also be prepared on the Large Bar Pan, if desired.

Simple Salsa

1/2 lime

6-8 tomatoes

1/2 green pepper

1/2 onion

1-2 jalapeno (the more seeds you add the hotter it will be)

handful of cilantro

pinch of salt, pepper and garlic salt

Enjoy!

Chicken Tacos

Cook 4 pieces of chicken, 1 can of corn, 1 -1.5 c. of salsa, and 2 cans of black beans in a crockpot.  Shred the chicken up after it has finished cooking.  Serve in tortillas with any toppings you desire.

Crockpot Refried Beans

Ingredients:

• 3 cups of dry pinto beans (rinsed)
• 1/2 onion, diced
• 9 cups of water
• 5 t salt
• 1 3/4 t pepper
• 2 T minced garlic
• 1/8 t ground cumin

Directions:

1. Put all the ingredients in a crockpot and cook on high for about 8 hours.
2. After they are done, drain all of the liquid out and SAVE THE LIQUID!!
3. Mash beans with a potato masher or whatever you mash with. Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time. (makes about 6 cups)

Recipe Source: Dinner's Ready