Chicken Tacos and Nachos

Chicken Tacos and Nachos
INGREDIENTS NEEDED FOR TACOS:
2 corn tortillas
1 chicken breast
2 Tablespoons salsa
1/4 cup sour cream
1/4 cup grape tomatoes
1/4 avocado
shredded lettuce
INGREDIENTS NEEDED FOR NACHOS:
1/2 (5oz.)can Ro*Tel, undrained
1/2 lb. (8oz.) VEL VEETA, cut into cubes
Tortilla Chips
COOKWARE NEEDED:
Medium mixing bowl
Small Mixing bowl
Measuring spoons & cups Small micro-cooker
Two rubber spatulas
Oven mitts Safety knife & cutting board
COOKING DIRECTIONS FOR TACOS:
Place chicken breast in medium microcooker and cook for 4-6 minutes or until juices
run clear.
While the chicken is cooking, dice the grape tomatoes in half and set aside.
Dice the chicken up into fine pieces. Dice the avocado up in fine slices and then
combine the chicken, avocado and salsa in a medium bowl and mix.
Place corn tortillas on microwave-safe plate and cook for 30 seconds.
Using spoon, place chicken and salsa mixture on corn tortillas.
Top each taco with 2 tablespoons of tomatoes, 1 tablespoon of cheese, 1 tablespoon
of avocado and 1 teaspoon of sour cream.
Set the tacos aside.
Cut Velveeta into 1/2 inch cubes using safety knife and cutting board.
Place the cheese cubes and Ro*Tel in Small micro-cooker.
Place lid on Cooker and place in microwave.
Cook on high for 3 minutes.
Put on oven mitts and remove cheese from microwave.
COOKING DIRECTIONS FOR NACHOS:
Stir well then place in microwave and cook for an additional 2 minutes, or until cheese is all melted.
Pour the cheese on top of a plate of tortilla chips & enjoy.