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Loaded Shredded Chicken Nachos - total time 20 minutes

So before I started reading about nutrition and really learned how to cook, occasionally I would just make some nachos for dinner which involved some chips, lots of cheese, and a little bit of salsa.  It was quick, of course.  Only about one minute in the microwave.  But had no nutritional value what-so-ever.  

After reading a couple books about digestion and the ways what you eat can cause certain annoying symptoms, most of which you might blame genetics on like unclear skin, stuffy nose, or trouble concentrating... I realized that there was more to food than just tasting good.  Food is really about nourishing your body because it takes a lot just to keep our heart pumping, lungs inhaling, and brain thinking.  I started to make a conscious effort to make sure vegetables always had a spot on my plate for both lunch and dinner.  I started to cut back on meats and gluten.  I tried to limit how much dairy I ate, but I just couldn't give up cheese.  It is little steps that make the difference.  Going to the extreme will leave you hungry and feeling deprived.  Being too strict makes it nearly impossible to enjoy a meal out with a friend.  With most things, a happy medium is best.

It's been several years since those old microwaved nachos days, but sometimes you just want what you want.  I follow a couple bloggers that plan out their meals as well and one of them posted that they were making nachos for dinner one night.  I've been thinking about whether nachos are really dinner food ever since.  I decided to make my version of loaded nachos and it was quite filling and loaded with veggies (and cheese!).  This makes a great quick meal that you eat with your hands.  Perfect for a casual weekend dinner or to have with a couple drinks tailgating.  

~20 tortilla chips
1 lb chicken
.5 cup shredded monterrey jack
1 large bell pepper, chopped (or multiple smaller roasting peppers from the garden)  :)
1 medium onion, chopped
1 ear of corn, kernels cut off
.5 cup salsa
1 tsp chili powder
salt and pepper

1.  Heat pan up to medium heat.  Spray a little oil in the pan and then add chicken.  Sprinkle salt, pepper, and chili powder on the chicken.  Flip after about 3 minutes to cook the other side.
2.  Chop up all of the veggies.  Once chicken has been removed from the pan, add the chopped veggies.  Stir about every minute and cook for 5 minutes.
3.  Shred chicken with two forks.  Also shred the cheese with a shredder.
4.  Prepare individual or one large plate with one layer of tortilla chips.  Spread a layer of the shredded chicken, then top with salsa, and then veggies fro the pan, and finally with some cheese, which will melt nicely with the warm veggies.  Optional... add some sliced jalapenos for an extra kick!

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