Baked Chicken Nachos 2 medium sweet red peppers, diced 1 medium green pepper, diced 3 teaspoons vegetable 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 cooked rotisserie chicken (skin removed) 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 Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Baked Chicken Nachos cont. 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 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. x 2-in. baking dish, layer half of the tortilla chips, pepper mixture, bean mixture, chicken, cheese, onions and cilantro. Repeat layers. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

	Baked Chicken Nachos Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream and pickled jalapenos if desired. Yield: 16 servings. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008