Ingredients
16
restaurant-style tortilla chips
1/2
cup refrigerated guacamole
1/2
cup Progresso™ black beans (from 15-oz can), drained, rinsed
1
cup shredded deli rotisserie chicken (from 2-lb chicken)
3
tablespoons chopped fresh cilantro
Old El Paso™ salsa, if desired
Preparation
Place tortilla chips on serving platter. Top each chip with 1 1/2 teaspoons guacamole, 1 1/2 teaspoons beans and 1 tablespoon chicken. Sprinkle with cilantro. Serve with salsa.
Serve immediately, or cover and refrigerate up to 30 minutes before serving.
