Ingredients
1
bag (11 oz) thick cut tortilla chips
1 1/2
cups shredded pepper Jack cheese (6 oz)
1
pouch Progresso™ Southwest style white chicken chili with beans
1 1/2
cups shredded Mexican 4-cheese blend (6 oz)
1
avocado, pitted, peeled and cut into pieces
3/4
cup chopped red bell pepper
1/2
cup chopped red onion
1/4
cup sliced jalapeño chiles
Frank’s™ RedHot™ Original cayenne pepper sauce
Preparation
Heat oven to 375°F.
Pour entire bag of tortilla chips in even layer on ungreased 15x10x1-inch cookie sheet with sides. Sprinkle pepper Jack cheese over entire layer of chips. Bake about 5 minutes or until cheese is melted.
Meanwhile, heat chili as directed on pouch. Pour chili evenly over chips; top with Mexican cheese blend. Bake 5 minutes longer or until cheese is melted. Top with avocado, bell pepper, onion and chiles. Serve immediately with hot sauce.
