Ingredients
30
blue corn tortilla chips
1
tablespoon vegetable oil
1
orange bell pepper, cut into thin strips
1
tablespoon butter or margarine
2
cloves garlic, finely chopped
1 1/2
cups shredded deli rotisserie chicken (from 2-lb chicken)
1
cup drained rinsed Progresso™ black beans (from 15-oz can)
2
cups shredded sharp Cheddar cheese (8 oz)
Fresh cilantro leaves and chopped green onions, if desired
Salsa, if desired
Preparation
Heat oven to 400°F. Line cookie sheet with foil. Arrange tortilla chips on cookie sheet, overlapping slightly.
In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil 3 to 4 minutes or until tender. Add butter and garlic, stirring until butter is melted. Add chicken. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in beans. If desired, season to taste with salt and pepper.
Spoon chicken mixture over chips. Sprinkle with cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro and onions. Serve with salsa.
