Southwest Chicken Nachos Prep Time: 20 minutes Cook Time: 10 minutes Servings: 12 Ingredients - 1 1/2 cups cooked, boneless, skinless chicken breast - chopped into small pieces - 3 tablespoons lime juice - Salt and pepper - 2 tablespoons vegetable oil - 1 red bell pepper - 1 yellow bell pepper - 1 clove garlic, finely chopped - 1/4 teaspoon ground cumin - 1 teaspoon dried oregano - 3/4 cup black beans, rinsed and drained - Tortilla chips - 2 cups 3 pepper cheese, or jalapeno cheese - 8 ounces sour cream	1

	- 4 teaspoons pickled jalapeno, finely chopped    This casserole-like method of preparing nachos is so easy to do and so delicious. Top it with a jalapeno sour cream mixture for a terrific blend of Southwestern flavors. This dip recipe is perfect for football parties or any special celebration with friends and family.   Directions Preheat oven to 350° F. In mixing bowl, combine chicken and lime juice, salt and pepper to taste. In skillet, heat 1 1/2 tablespoons oil over medium-high heat until hot. Saute bell peppers until crisp-tender; approximately 3 minutes; transfer to a bowl. Heat 1/2 tablespoons oil in the skillet and cook garlic, cumin, and oregano; stir approximately 1 minute. Sir in beans and cook until heated through; season with salt and pepper. Layer tortilla chips on the bottom of the baking dish, then sauteed peppers, beans, chicken, and cheese; all in that order. Repeat, starting with a layer of tortilla chips. Place in the oven and bake until cheese is melted. While the nachos are baking, mix the sour cream and pickled jalapenos in a small dish. Serve as a sauce for the nachos. Add more jalapenos to reach desired heat.	2