Baked Chicken Nachos Recipe

Ingredients

• 2 medium sweet red peppers, diced
• 1 medium green pepper, diced
• 3 teaspoons canola oil, divided
• 1 can (15 ounces) black beans, rinsed and drained
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 2-1/4 cups shredded rotisserie chicken
• 4-1/2 teaspoons lime juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 7-1/2 cups tortilla chips
• 8 ounces pepper Jack cheese, shredded
• 1/4 cup thinly sliced green onions
• 1/2 cup minced fresh cilantro
• 1 cup (8 ounces) sour cream
• 2 to 3 teaspoons diced pickled jalapeno peppers, optional

Directions

• In a large skillet, saute peppers in 1-1/2 teaspoons oil for 3 minutes or until crisp-tender; transfer to a small bowl. In the same skillet, saute the beans, garlic, oregano and cumin in remaining oil for 3 minutes or until heated through.
• Meanwhile, combine the chicken, lime juice, salt and pepper. In a greased 13-in. x 9-in. baking dish, layer half of the tortilla chips, pepper mixture, bean mixture, chicken, cheese, onions and cilantro. Repeat layers.
• Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream and pickled jalapenos if desired. Yield: 16 servings.

Baked Chicken Nachos published in Simple & Delicious November/December 2006, p35