Ingredients
2 medium sweet red peppers, diced1 medium green pepper, diced3 teaspoons canola oil, divided1 can (15 ounces) black beans, rinsed and drained1 teaspoon minced garlic1 teaspoon dried oregano1/4 teaspoon ground cumin2-1/4 cups shredded rotisserie chicken4-1/2 teaspoons lime juice1/8 teaspoon salt1/8 teaspoon pepper7-1/2 cups tortilla chips8 ounces pepper jack cheese, shredded1/4 cup thinly sliced green onions1/2 cup minced fresh cilantro1 cup sour cream2 to 3 teaspoons diced pickled jalapeno peppers, optional
Preparation
In a large skillet, saute peppers in 1-1/2 teaspoons oil for 3 minutes or until crisp-tender; transfer to a small bowl. In the same skillet, saute the beans, garlic, oregano and cumin in remaining oil for 3 minutes or until heated through.
Meanwhile, combine the chicken, lime juice, salt and pepper. In a greased 13x9-in. baking dish, layer half each of the tortilla chips, pepper mixture, bean mixture, chicken, cheese, onions and cilantro. Repeat layers.
Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream and, if desired, pickled jalapenos.
