Chicken Nachos

We're big fans of Mexican food. Of course by Mexican food I mean the kind you get from Old El Paso boxes that have little or no connection to Mexico past some random Espanol on the box. We do, however, make our own versions of the classics, which we present to you tonight.

Start with a lump of chicken. Some people with better habits than me like to either get fresh meat or at least defrost it, but fuck them, partially defrosting it in the microwave and then chopping it up is just as good. If you disagree, well, just go try it your way and see how much I care. 

If you've followed my advice, you'll find it's easier to slice it into steaks and then chop it up. The more you know.

Cook the chicken until it's done all the way through. Whilst this is happening...

Prepare your corn chips and make some guacamole by mixing avocado, lime juice and pepper. Easy as anything and you'll think you're south of the border. The USA/Mexico border, not the NSW/Victoria one. Just in case you were confused.

We decided to add refried beans from a can this time, not cat food. Please note the difference, since they look identical and if you were just looking at the photos you might be in for a nasty surprise.

Add the chicken and some hot salsa to the chips, stirring liberally. Add some cheese to the mix.

Next, add as much cheese as you can find over the top. Anyone who doesn't like cheese in abundance should give up now. On life, I mean. Seriously, cheese is awesome.

See! This is the level of cheesiness you should be going for. 

Bake it in the oven until it's all melty, or until you can't wait anymore. We left ours for 30 minutes, but that's because we're forgetful and also drinking while cooking.

Pull your concoction out, and serve it up in your normal style.

Serve with the guacamole and some sour cream, and if you have any taste add some chilli. As much as you can handle. Serve and devour immediately!