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Before you jump to Upside down chicken nachos recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. Those days are over, and it looks like we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. According to the experts, to clean up the surroundings we are all going to have to make some improvements. This should happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Read on for some ways to go green and save energy, generally in the kitchen.

A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

The kitchen alone gives you many small means by which energy and money can be saved. Environmentally friendly living just isn’t that hard. Largely, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to upside down chicken nachos recipe. To cook upside down chicken nachos you need 7 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Upside down chicken nachos:

1. You need Chicken tenders
2. Get 1 jar salsa 16oz
3. Provide 1 can Refried beans
4. Provide 1 pack taco seasoning or 2 tablespoons of homemade taco seasoning
5. You need Tortilla chips
6. Get Cheese
7. Provide Topping sour cream any thing you like

Instructions to make Upside down chicken nachos:

1. Put salsa in first. Add the chicken tenders. Cook on hi for 15-20 with a quick release. (for frozen chicken cook a little longer.)
2. Break up the chicken, (be careful on what you used don’t mess up the inter pot.) it breaks up easy. (Use silicone)
3. Add refried beans, taco seasoning, salt to taste, mix until well combined.
4. Layer with chips, cheese another layer of chips, ending with more cheese.
5. Air crisp for 3-5 mins, check of so you don’t burn the chips and cheese, this does not take long… just want to melt the cheese.
6. Notes- in the air crisp I burnt my cheese and had to remove some of the chips, and I just added d more cheese. this burns easy. The recipe said 10 min to crisp it wasn’t even 5 mins and it was burnt, that was a big change I made.
7. You can use 2-3 chicken breast. I cook with my foodie almost every day, so I know how long it take for how much chicken, I did mine for 15 mins not frozen, if it was breast I would of done 20 mins if they was thick ones…. adjusted cooking time as needed, temp your chicken 165 is done. This is a quick and easy dish… good starter recipe for someone learning to cook/beginner with a pressure cooker, easy recipe for kids and teens…

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