Here is a great recipe that my co-worker put together that is great for a weeknight meal.  We made this the other night and used lots of veggies we picked up at the market and some Sunny Lane Farm chicken that I had from the Rasmussen duo.  Yummy goodness all around – I’d say Eric knocked this one out of the park!

Chicken Nachos
from Eric Tietze, Lebanon, Mo.

2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
Shredded, cooked, chicken breast meat
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 8 oz. block Cheddar/Monterey Jack cheese, shredded
1 8 oz. block shredded Pepper Jack Cheese, shredded
1/2 large tomato, diced
Taco Seasoning to Taste
1 can black beans
1 can white shoepeg corn
1 can refried beans

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Season shredded chicken to taste with taco seasoning.

3. In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, black beans, shoepeg corn, salt and pepper. Toss until well coated with oil. Stir in the salsa.

4. Arrange tortilla chips on a large baking sheet. Place chips in oven for approx. 5 minutes.

5. Heat refried beans

6. Remove chips from oven, spoon the refried beans and chicken mixture over tortilla chips. Top with shredded cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.