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| CHICKEN CHILI NACHOS | ||
| Yields about 8 servings | ||
| 1 lb. boneless skinless chicken breasts, cubed 1 can (10 oz.) diced tomatoes and green chilies, undrained 1 can (16 oz.) kidney beans, rinsed and drained 1 can (15-1/2 oz.) chili beans, undrained 1 tsp. paprika 1 tsp. ground cumin 1/2 tsp. cayenne pepper 1 pkg. (13-1/2 oz.) tortilla chips 1-1/2 cups (6 oz.) shredded Mexican cheese blend, divided |
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| In a large skillet coated with nonstick cooking spray, saute the chicken until no longer pink. Add the tomatoes; cook over medium-high heat for 3 minutes or until tomato juice is reduced. Stir in the beans, paprika, cumin and cayenne; cook for 5 minutes or until heated through. Arrange tortilla chips on two large microwave-safe plates; sprinkle each with 1/4 cup cheese. Top with chicken mixture and remaining cheese. Microwave, uncovered, on high for 25-30 seconds or until cheese is melted. | ||