1 tablespoon vegetable oil
1 1/2 cups chopped onion, peeled and diced into small cubes
1 cup diced celery
1 cup diced ham
3 egg yolks - beaten
3 (4 ounce) cans chicken salsa, divided
1 cubic inch casserole dish
Heat oil in large skillet over medium heat; stir-fry onion until tender. Cook onion in oil, stirring constantly until tender. Stir in celery and ham and saute 1 minute; set aside.
Heat oil in large skillet over medium heat. Saute onions until tender; stir in eggs yolks and 1/4 cup cooked salsa.
Arrange aluminum foil in bottom of 1-quart casserole dish. Stir beans and onion into sauce and garnishes with ham. Heat light, add two tablespoons milk and whisk until mixture thickened. Drizzle over chicken nachos. Pour sauce over nachos and toss to coat; place on ungreased foil platter.
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