"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Oven-Baked Nachos Topped with Glazed Chicken, Onions and Peppers Recipe

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This recipe for Oven-Baked Nachos Topped with Glazed Chicken, Onions and Peppers, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 2078 -- Amie Retz
Added: Wednesday, March 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 & 2/3 c. - Diet Coke
2 tsp. - olive oil
1¼ lb. - chicken breast, skinless, trimmed of fat, & cut into ½ in. cubes
4 c. - onion, diced into ½ in. cubes
1½ c. - green bell pepper, diced into ½ in. cubes
1½ c. - red bell pepper, diced into ½ in. cubes
2 - jalapeños, seeded & finely diced
3 - garlic cloves, chopped
2 tsp. - salt
1 tsp. - black pepper, freshly ground
8 (8 in. diameter) - flour tortillas, each cut to 6 wedges
fat-free non-stick cooking spray, as needed

Directions:
Directions:
Place diet cola in a saucepan over medium-high heat and reduce to ¾ c. Reserve for later. Make topping by heating olive oil in a large non-stick skillet over medium-high heat and sauté chicken until light golden on all sides, about 7 to 10 minutes. Remove chicken and reserve for later. In same pan, add onions and peppers. Sauté for 5 minutes, and then add garlic. Continue to cook until onions are translucent, about 5 minutes. Add chicken and reduced diet cola. Add the salt and pepper, toss well and remove from heat. Cover to keep warm while preparing tortillas. Preheat oven to 350°. Place tortilla wedges on non-stick cookie sheets and spray them with cooking spray. Bake until tortillas are crispy and lightly golden, about 12 minutes. Cool slightly. Serve nachos topped with chicken, onions and peppers. Makes 8 servings.

 

 

 

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