Shredded Chicken Nachos

Shredded Chicken Nachos Serves 4

Ingredients:
2 to 3 tablespoons vegetable oil
½ cup white or yellow onion, diced
3 cups store bought roasted chicken or your own, shredded
1 15 ounce can black or pinto beans, un-drained
1 10 ounce can Rotel (diced tomatoes and green chilies)
¼ cup water
1 package taco seasoning
2 cups fiesta blend shredded cheese
1 bag of corn tortilla chips

Directions:In a skillet, sauté diced onion until tender. Add shredded chicken, beans, Rotel, water and stir in taco seasoning. Stir and cook for about 8 to 10 minutes or until thoroughly hot. Remove from heat. Add tortilla chips to plates, divide chicken mixture into 4 portions and spoon over tortilla chips. Add cheese and place plates in microwave for 30 to 60 seconds each or until melted. Microwave ovens vary in temperature, so watch it! Top as desired.

Serve with sour cream, guacamole, and salsa (I used black bean and corn salsa).

Enjoy!

Texans like it Hot!

This is a great appetizer to serve with drinks.


Shrimp Diablo


1 14 ounce package, peeled, precooked frozen shrimp, tail on

Defrost shrimp according to package directions. Leave tail on.


Diablo Sauce:

1 to 2 large fresh jalapeno(s), washed, seeded and diced (Depending on heat desired)

1/2 large white onion, diced

2 medium tomatoes, washed and diced

1 small handful cilantro, washed, stems removed and finely chopped

1 11 ounce can green giant southwestern style corn

4 to 5 tablespoons red cocktail sauce

juice of 1/2 lime

salt and pepper to taste


Directions:

Mix all of the above ingredients together in a bowl and refrigerate until needed.


Fill stemware glass with diablo sauce and arrange shrimp around the rim of the glass. Serve with tortillas or crackers and lettuce if desired.

SERVE COLD. ENJOY!