• 8 appetizer servings
• 1 tablespoon olive oil
• 1/2 package (full package is 2 pounds) Individually Frozen Boneless Skinless Breast Strips
• 2 small jalapeno chilies, seeded and finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 teaspoon all-purpose flour
• 1 teaspoon chili powder
• 1 can (15 ounces) diced tomatoes, drained
• 3 tablespoons cider vinegar
• 2 teaspoons sugar
• 1 can (15 ounces) black beans, drained and rinsed
• 1/2 cup purchased salsa
• 1 bag (8 ounces) corn tortilla chips (about 8 cups)
• 1/2 cup (2 ounces) finely shredded cheddar cheese

1. Preheat oven to 450°F.
2. Heat oil in large skillet over medium-high heat. Add frozen chicken, jalapeños, cumin, oregano, and salt. Cook, stirring occasionally and breaking up larger pieces of chicken, for about 12 to 15 minutes, or until chicken is lightly browned and thoroughly cooked.
3. Stir in flour and chili powder; continue to cook for 1 minute.
4. Stir in tomatoes (without juice), vinegar, and sugar; cook, stirring frequently, for about 3 minutes.
5. Stir in beans and salsa; stir until evenly heated.
6. Arrange chips in a single layer on a jelly-roll pan (15”x10”x1”). Spoon chicken mixture evenly over chips. Sprinkle with cheese.
7. Bake for about 5 minutes or until cheese is melted.

To avoid irritation from the oils in chilies, wear disposable plastic gloves when handling them. Do not touch your, eyes, nose, or lips. After chopping, wash your hands, knife, and cutting board in hot, soapy water.

Adjust the “heat” by simply using “mild” or “medium” salsa.

PER SERVING • Calories 315 • % Calories from Fat 37% • Total Fat 13g • Saturated Fat 4g • Cholesterol 36mg • Sodium 563 • Total Carbohydrate 31g • Dietary Fiber 6g • Sugars 3g • Protein 20g • % DAILY VALUE • Vitamin A 12% • Vitamin C 8% • Calcium 11% • Iron 9% • DIETARY EXCHANGES • Starch/Bread 2 • Very Lean Meat 2 • Fat 2