Slow-Cooker Southwest Chicken Nachos

Name: Slow-Cooker Southwest Chicken Nachos
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 21
Cuisine: Mexican
Ingredients: 425 grams can black beans, rinsed and drained; 255 grams package frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed; 237 milliliters medium green bell pepper, chopped; 454 grams package mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes; 227 grams container Southwest ranch sour cream dip; 237 milliliters medium red bell pepper, chopped; 177 milliliters Old El Paso® Thick n Chunky salsa; 340 grams tortilla chips

Slow-Cooker Southwest Chicken Nachos is If you have mild mexican pasteurized cheese product, tortilla chips, southwest ranch cream dip, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 4 hours and 45 minutes.

Instructions

Place cheese, salsa, beans and chicken in 3- to 4-quart slow cooker.

Ingredients you will need

Whole Chicken

Cheese

Beans

Salsa

Equipment you will use

Slow Cooker

Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.

Ingredients you will need

Cheese

Stir in sour cream dip and bell peppers. Increase heat setting to High. Cover and cook about 30 minutes or until mixture is hot.

Ingredients you will need

Bell Pepper

Sour Cream

Dip

Serve over tortilla chips. Topping will hold on Low heat setting up to 2 hours; stir occasionally.

Ingredients you will need

Tortilla Chips

Equipment

Slow Cooker

Ingredients

Servings:

425grams

can black beans, rinsed and drained 255grams

package frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed 237milliliters

medium green bell pepper, chopped 454grams

package mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes 227grams

container Southwest ranch sour cream dip 237milliliters

medium red bell pepper, chopped 177milliliters

Old El Paso® Thick 'n Chunky salsa 340grams

tortilla chips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Cuvaison Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 29 dollars per bottle.