Day 187 - Chicken Nachos and In the Kitchen Zone

Do you ever feel like you're dancing around the kitchen?

Ok, no.  I don't mean dancing like to Brittney Spears or Beyonce.

I mean while making dinner you enter "the kitchen zone", knowing exactly what ingredients or utensils you need to make your dish, where they are, not having one misstep and your movements are so fluid that it's as if you're dancing.
It's incredible, really.
This happened the other night as I was making dinner.
I kind of felt like I was floating and everything was so graceful.  Even when Mr. 365 stepped into the kitchen to get a drink from the fridge, I didn't miss a beat and moved around him with such ease that it seemed our kitchen had increased in space.
Definitely not so, but that was the feeling I had.

Have I lost you?
Or are you now thinking that I've lost it?

Have you ever experienced this?
It wasn't a first for me, but I have to say that it's been happening more frequently.
In the tiny spaces between the island and our counters, I find myself doing the Kitchen Waltz.
Ok, I'm not saying. "1, 2, 3, 1, 2 ,3..." in my head, but I'm moving as if there's nothing in my way and like nothing's going to stop me.
Kinda like when I'm driving down I-17 south from Flagstaff to Phoenix between Sunset Point and Black Canyon City where it's a steep downhill and the road is windy (wine-dy, not whin-dy.  Ugh, ok, curvy!) and I'm going 90 miles an hour.  
I'm invincible!


Ok, no.
I definitely do not drive 90 going down that part of the highway.
Too dangerous!

But that's what being in the Kitchen Zone feels like.

Crazy, I know.

Chicken Nachos - serves 5

2 chicken breasts, cooked
1/2 cup Frank's Red Hot Wings Sweet Heat BBQ Sauce
1 13oz. bag restaurant style tortilla chips
1 tomato, diced
2 cups shredded Mexican Style cheese
1/3 cup green onions, chopped

Preheat oven to 400ºF.
Prepare a rimmed baking sheet by covering it with tin foil and spraying the foil with cooking spray.
Shred the chicken with two forks and put into a medium bowl.
Add BBQ sauce and coat chicken completely.

Place tortilla chips on prepared sheet and spreading to edges.
Spread chicken evenly over tortilla chips.

Place diced tomato on top of chicken.
Distribute cheese evenly over tortilla chips.

Scatter green onions over cheese.
Bake for 7 minutes or until cheese is melted.

What a yummy and quick dinner.
Everyone liked it and there were barely any leftovers which is good because leftover nachos become soggy which is never a good thing.
Blech!
I rate everything I bake on a scale of 1-4 with 4 being the best and these Chicken Nachos earned 4 rolling pins!!
The BBQ sauce had just the right amount of kick to it and was a sauce that we had never had before, so it was good to try something new.
I was going to use Frank's Red Hot Buffalo Sauce, but my eldest and I don't do spicy too well, so this was a really good choice.
The chips were cheesy and the tomato and green onions added some great flavor, too.
(I only put the tomato on 2/3 of the chips because our youngest doesn't like tomatoes, so if you want to cover all of it, I would suggest using two tomatoes.)
If you're looking for a quick, tasty dinner mid-week or nachos for the big game, this is the way to go!
Happy baking and thank you for reading!