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Prep Time: 45 Minutes Cook Time: 23 Minutes |
Ready In: 68 Minutes Servings: 8 |
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From Rick Rodgers 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.
2. Add in the chicken breasts; close bag and refrigerate at least 1 hour and up to 4 hours, turning the bag occasionally.
3. Spray a large nonstick skillet with cooking spray; heat the skillet over med-high heat.
4. Take chicken breasts from marinade and place in the skillet.
5. Cook about 3 minutes or until nicely browned; turn and brown on the other side for about 3 minutes.
6. Lower heat to medium and cook until chicken springs back when pressed in the center, about 6 minutes.
7. Remove from the heat and cool; chop chicken into 3/4-inch bite-sized pieces.
8. Heat the remaining oil in a medium saucepan over med heat.
9. Add in the onion, red bell pepper, jalapeno, and garlic; cover pan.
10. Cook, stirring often, about 6 minutes or until the onion is tender.
11. Position oven rack in the upper third of the oven; preheat to 450°.
12. Spread the tortilla chips on an ovenproof platter or pizza pan.
13. Top with chicken, then the vegetables, then sprinkle with the cheese.
14. Bake, about 5 minutes or until the cheese melts.
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