Ingredients
4
cups bite-size round tortilla chips
2
cups shredded Colby-Monterey Jack cheese (8 ounces)
1/2
cup chopped red bell pepper
1/2
cup chopped green bell pepper
1/2
cup chopped yellow bell pepper
1
cup frozen cooked Southwest-seasoned chicken breast strips (from 9-ounce package), thawed
4
medium green onions, sliced (1/4 cup)
1/2
cup thick salsa
2
canned chipotle chilies in adobo sauce, chopped
Preparation
Heat oven to 425°. Lightly spray large piece of aluminum foil or ovenproof plate with cooking spray.
Spread 2 cups of the tortilla chips on foil in 9-inch circle. Sprinkle with about 3/4 cup of the cheese. Top with remaining chips and the bell peppers. Cut chicken strips into smaller pieces if desired; sprinkle over bell peppers. Sprinkle with onions and remaining 1 1/4 cups cheese.
Bake 6 to 8 minutes or until cheese is melted. Meanwhile, mix salsa and chipotle chilies. Spoon salsa mixture over hot nachos. Serve warm.
