Cheesy Chicken Nachos

Ingredients

30

blue corn tortilla chips

1

tablespoon vegetable oil

1

orange bell pepper, cut into thin strips

1

tablespoon butter or margarine

2

cloves garlic, finely chopped

1 1/2

cups shredded deli rotisserie chicken (from 2-lb chicken)

1

cup drained rinsed Progresso® black beans (from 15-oz can)

2

cups shredded sharp Cheddar cheese (8 oz)

Fresh cilantro leaves and chopped green onions, if desired

Salsa, if desired

Directions

• 1Heat oven to 400°F. Line cookie sheet with foil. Arrange tortilla chips on cookie sheet, 
• overlapping slightly.
• 2In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil 3 to 4 minutes or until 
• tender. Add butter and garlic, stirring until butter is melted. Add chicken. Cook 2 minutes or 
• until thoroughly heated. Remove from heat; stir in beans. If desired, season to taste with salt 
• and pepper.
• 3Spoon chicken mixture over chips. Sprinkle with cheese. Bake about 4 minutes or until cheese 
• is melted. Sprinkle with cilantro and onions. Serve with salsa.