Nachos are always a good summertime luncheon meal, or even dinner - they can be as filling as you like! Don't you love finger foods? Give this one a try, and I guarantee you will make it again and again.
4 chicken breast halves, skinned and boned – I prefer dark meat, 6 thighs
1 T. fresh lemon juice
1/4 C. onion, chopped
1 t. garlic, minced
1 T. olive oil
1# zucchini, cut into 1/2” slices
2 lovely, fresh tomatoes, chopped
1 t. fresh chili, minced – or 5 or 6 good shakes of Tabasco
1/4 t. ground cumin
1/2 t. fresh oregano, chopped
freshly ground pepper to taste
1 C. of your favorite cheese, grated – cheddar, longhorn, jack, pepper jack, etc.
Put chicken in a 2-quart rectangular casserole. Sprinkle with lemon juice. Cover with waxed paper. Microwave on high for 5-7 minutes, until juices no longer run pink, turning over after 3 minutes. Drain. Set aside.
Put onion, garlic, and olive oil in same 2-quart rectangular casserole. Microwave on high 1 minute. Stir in zucchini, tomatoes, chili, cumin, oregano, and pepper. Cover. Microwave on high 4-6 minutes, until zucchini is just tender, stirring twice.
Dice chicken and add to zucchini mixture. Do not cover. Microwave on high for 2 minutes to warm through. Spread over tortilla chips. Top with cheese. DELISH!