Baked Chicken Nachos

By ezunich

Ingredients

• 2 medium sweet red peppers, diced
• 1 medium green pepper, diced
• 3 tsp vegetable oil, divided
• 1 can (15 ounces) black beans, rinsed and drained
• 1 tsp minced garlic
• 1 tsp dried oregano
• 1/4 tsp ground cumin
• 1/2 lb cooked rotisserie chicken, shredded
• 4 1/2 tsp lime juice
• 1/8 tsp salt
• 1/8 tsp pepper
• 7 1/2 cups tortilla chips
• 8 oz pepper Jack cheese, shredded
• 1/4 cup thinly sliced green onions
• 1/2 cup minced fresh cilantro
• 1 cup (8 ounces) sour cream
• 2 to 3 tsp diced pickled jalapeno peppers, optional

Preparation

Step 1

In a skillet, saute peppers in 1 1/2 teaspoons oil for 3 minutes or until crisp-tender; transfer to a bowl. In the same skillet, saute beans, garlic, oregano and cumin in remaining oil for 3 minutes or until heated through.

Meanwhile, combine chicken, lime juice, salt and pepper. In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the tortilla chips, pepper mixture, bean mixture, chicken mixture, cheese, onions and cilantro. Repeat layers. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream and jalapenos if desired.