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February 20, 2008

Mexican Chicken Stack-up

Mexican Chicken Stack-up

Mexican food is one of my all time favorites, but as you know it can be very heavy and fat laden. It doesn't have to be though. This "Stack-up" is the perfect substitution for nachos. By layering your ingredients the flavors all meld together and the end result is light, yet satisfying, all while being full of protein, vitamins and good fats. What's not to like about that?

What You'll Need Per Person:
1 cup of beans (Note: I used black beans, but you can use red beans, pinto beans or a mixture if you like.)
1 boneless, skinless chicken breast, cooked in Mexican spices (See instructions and ingredients below.)
Extra virgin olive oil
1/4 an onion, chopped
1 ounce of light or fat free cheddar
1/2 an avocado, sliced
1-2 tablespoons of light sour cream

Heat beans in a small pot.

Mexican Chicken Stack-up: Chicken

While the beans are cooking cut chicken into strips or chunks and place in a skillet. Cover with chicken with water. Add 1 tablespoon of parika, 1 tablespoon of chili powder, 1 teaspoon of garlic powder, 1 pinch of cayenne pepper, a pinch of sea salt, 1 teaspoon of black pepper and 1 tablespoon of cumin to the water. Give a quick stir. Put pan on the stove and bring to a boil. Cook until water evaporates.

While the chicken and beans are cooking sauté onions in a little extra virgin olive oil until caramelized.

Now on to assembly...The first layer is the beans and the second layer is the chicken.
Mexican Chicken Stack-up: Beans and Chicken

Next add the onions.
Mexican Chicken Stack-up: Beans, Chicken and Onions

On top of the onions place the cheese and let it melt a bit and then top with avocado.
Mexican Chicken Stack-up: Beans, Chicken, Onions, Cheese and Avocado

And finally top with sour cream and serve immediately.

Notes: You could use steak or shrimp instead of chicken or if you wanted to go completely veggie you could sauté some mushrooms and use that instead. Portabella mushrooms would work really well, but any mushrooms will do. Also you can sauté some bell pepper with the onion is you like.

Posted by Dianne at February 20, 2008 7:46 AM

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StumbledUpon this a few days ago and bookmarked it. A friend wanted something simple and delicious for dinner, so I prepared this meal for two. All the spice work very well with the chicken, and boiling it keeps it tender. The combination of all the ingredients, especially the fresh avocado, makes this a very yummy dish. Would recommend!

Posted by: Matty at August 10, 2008 10:24 PM

Glad you enjoyed it! :o)

Posted by: Dianne at August 11, 2008 2:42 PM

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