Pampered Chef Easy Nachos for Two

**I forgot to take a pic of our nachos. Above is a pic I took of the picture in the cookbook. Add chicken, and it basically looked the same.
Credit: Papered Chef - Stoneware Inspirations
Reciped: I went old school on this one and got it from an actual paper cookbook. See below.  :)

Salsa
  1 lg plum tomato, seeded & diced
  1 lg jalapeno pepper, seeded & finely chopped
  1/4 cup frozen whole kernel corn, thawed
  2 Tbsp thick & chunky salsa
  1 Tbsp snipped fresh cilantro

Nachos
  30 blue corn tortilla chips
  1/4 cup (1 oz) crumbled queso fresco
  1/2 cup (2 oz) shredded Mexican chesse blend, divided
  Lime wedges (optional)

Preheat oven to 425 degrees. For salsa, slice tomato in half crosswise; remove seends and dice. Finely chop jalapeno pepper. In small bowl, combine tomato, jalapeno pepper, corn, salsa, cilantro and salt; mix well.

For nachos, arrange tortilla chips on stoneware. Top chips with queso fresco, half of the Mexican cheese blend and salsa.

Bake 5-7 minutes or until cheese begins to melt. Sprinkle with remaining 1/4 cup Mexican cheese blend; bake 1-2 minutes or until cheese begins to melt. Remove from oven; squeeze lime wedges over nachos, if desired. Serve immediately.

Cochran Review: Serves 2 very generously. So, hope you're hungry. We did a few things differently. We didn't make the salsa as in the recipe. We used the leftover Quick & Easy Salsa we made. We did chop a jalapeno finely and sprinkle over the top along with corn. We served with a Mexican sour cream and Wholly Guacamole. Also, we added shredded chicken I made in the slow cooker. Here is how I made the chicken:

2 medium skinless boneless chicken breasts
2 Bay leaves
1 tsp of whole peppercorns
Cilanto to taste
2 cups chicken broth

Place chicken breasts in slow cooker. Pour chicken broth over the chicken breasts. I'm guessing I used 2 cups. I just poured until a majority of the chicken was covered. I'm using Cilantro from a container from my produce section right now, because the fresh Cilantro is not impressive during these winter months in MO. I sprinkled the cilantro over the chicken generously... we love cilantro. Throw in 2 bay leaves and a tsp of whole peppercorns (pepper to taste if you don't have peppercorns). Cook on high 4-5 hours or low 7-8 hours. Remove chicken from slow cooker to cool slightly. Pull apart or shred with a fork. If using right away, add to nachos. Otherwise, wrap in foil to keep warm. Two chicken breasts made enough for two of these recipes, which worked out great since we doubled the recipe. Enjoy!