INGREDIENTS
4
ounces tortilla chips
Nonstick cooking spray
3/4
cup chopped red onion
2
jalapeño peppers,* seeded and chopped
3
cloves garlic, finely chopped
2
teaspoons chili powder
1/2
teaspoon ground cumin
2
boneless skinless chicken breasts (about 8 ounces), cooked and chopped
1
can (about 14 ounces) Mexican-style diced tomatoes, drained
1/3
cup pilsner lager
1
cup (4 ounces) shredded Monterey Jack cheese
2
tablespoons chopped black olives
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Preheat oven to 350°F. Place chips in 13X9-inch baking pan; set aside.
- Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add onion, peppers, garlic, chili powder and cumin. Cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in chicken, tomatoes and lager. Simmer until liquid is absorbed.
- Spoon chicken-tomato mixture over chips; top with cheese and olives. Bake 5 minutes or until cheese melts. Serve immediately.
This recipe appears in:
Mexican
