Using a combination of Pineland Farms‘ 3 Pepper Jack and Pineland Farms’ Smoked Cheddar, The Lady made nachos for lunch today. I will be reviewing these cheeses in the near future, but for now, let me just say, both the Pepper Jack and the Smoked Cheddar were tasty and melted into a gooey, tasty dish.
In making the nachos, here’s what The Lady did…
The Lady wanted to make something quick and delish for lunch today and this is what she did:
4 Foster Farms Boneless Chicken Thighs
Salt and Pepper to taste
8 ounces Pineland Farms 3 Pepper Jack, shredded
4 ounces Pineland Farms Smoked Cheddar, shredded
1 can Black Beans, drained and rinsed
Season the boneless chicken thighs with Taco Seasoning, Salt and Pepper.
Saute the thighs in EVOO. The Lady used her cast iron skillet. Set aside and chop or slice for easy eating on the nachos. Set aside.
Drain beans and rinse.
Spread tortilla chips on the bottom of an oven proof roasting pan.
Layer beans on top of chips.
Layer sauteed chicken on top of beans.
Sprinkle with taco seasoning.
Top with shredded cheeses.
Broil until the cheese melts, bubbles and browns.
Serve with pico di gallo and guacamole.
The cheesemakers/manufacturers/brokers/retailers sent me some of these products, without any obligation on my part, hoping I would review the product/cheese. Please see my About Me Page for details.