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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
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,

Printed from tasteofhome.com Jul 24, 2008

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Baked Chicken Nachos cont.

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.
Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve
with sour cream and pickled jalapenos if desired.

Yield: 16 servings.