Halloween Nachos Recipe

Name: Halloween Nachos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 30 blue corn tortilla chips; 1 tbsp (15 mL) vegetable oil; 1 orange bell pepper, cut into thin strips; 1 tbsp (15 mL) butter or margarine; 2 cloves garlic, finely chopped; 1 1/2 cups (375 mL) shredded deli rotisserie chicken (from 2-lb chicken); 1 cup (250 mL) drained rinsed black beans (from 19 oz/540 mL can); 2 cups (500 mL) shredded sharp Cheddar cheese; Fresh cilantro leaves and chopped green onions, if desired; Old El Paso* Thick N' Chunky Salsa, if desired

Ingredients

30 blue corn tortilla chips
1 tbsp (15 mL) vegetable oil
1 orange bell pepper, cut into thin strips
1 tbsp (15 mL) butter or margarine
2 cloves garlic, finely chopped
1 1/2 cups (375 mL) shredded deli rotisserie chicken (from 2-lb chicken)
1 cup (250 mL) drained rinsed black beans (from 19 oz/540 mL can)
2 cups (500 mL) shredded sharp Cheddar cheese
Fresh cilantro leaves and chopped green onions, if desired
Old El Paso* Thick N' Chunky Salsa, if desired

PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD 6 servings

Instructions

Heat oven to 400°F. Line cookie sheet with foil. Arrange tortilla chips on cookie sheet, overlapping slightly.
In 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.
Spoon chicken mixture over chips. Sprinkle with cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro and onions. Serve with salsa.

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