Categories: Appetizers, Chicken, Tex-Mex

Ingredients

• 2 tablespoons lime juice
• 2 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 (7 ounce) boneless skinless chicken breasts, lightly pounded to an even thickness
• 1 medium onion, chopped
• 1 small red bell pepper, chopped into 1/2-inch dice
• 1 jalapeno pepper, seeded and finely chopped
• 2 garlic cloves, chopped
• 6 ounces tortilla chips
• 1 1/2 cups shredded sharp cheddar cheese

Directions

1. Add the lime juice, 1 tablespoon oil, salt, and pepper in a heavy-duty zip-lock plastic bag; close bag and shake bag to combine. Add in the chicken breasts; close bag and refrigerate at least 1 hour and up to 4 hours, turning the bag occasionally.

2. Spray a large nonstick skillet with cooking spray; heat the skillet over med-high heat. Take chicken breasts from marinade and place in the skillet.

3. Cook about 3 minutes or until nicely browned; turn and brown on the other side for about 3 minutes.

4. Lower heat to medium and cook until chicken springs back when pressed in the center, about 6 minutes.

5. Remove from the heat and cool; chop chicken into ¾-inch bite-sized pieces.

6. Heat the remaining oil in a medium saucepan over med heat.

7. Add in the onion, red bell pepper, jalapeno, and garlic; cover pan.

8. Cook, stirring often, about 6 minutes or until the onion is tender.

9. Position oven rack in the upper third of the oven; preheat to 450°.

10. Spread the tortilla chips on an ovenproof platter or pizza pan.

11. Top with chicken, then the vegetables, then sprinkle with the cheese.

12. Bake, about 5 minutes or until the cheese melts.

Email to a friend | Print this recipe | Back