 | | 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. Sauté bell peppers until crisp-tender; approximately 3 minutes. Transfer to a bowl.
- Heat 1/2 tablespoons oil in the skillet and cook garlic, cumin, 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 sautéed peppers, beans, chicken, 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 jalapeños in a small dish. Serve as a sauce for the nachos. Add more jalapeños to reach desired heat.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: mixing bowl, skillet, 3 quart baking dish
Servings: 12
|  | | Ingredients | | - | | 1 1/2 cups cooked, boneless, skinless chicken breast - chopped into small pieces |
| - | | 3 tablespoons lime juice |
| - | | 1 red bell pepper |
| - | | 1 yellow bell pepper |
| - | | 1 garlic clove, finely chopped |
| - | | 1/4 teaspoon ground cumin |
| - | | 1 teaspoon dried oregano |
| - | | 3/4 cup black beans, rinsed and drained |
| - | | 2 cups 3 pepper cheese, or jalapeño cheese |
| - | | 8 ounces sour cream |
| - | | 4 teaspoons pickled jalapeño, finely chopped |
| - | | 2 tablespoons vegetable oil |
| - | | tortilla chips |
| - | | salt and pepper |
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