Chipotle Bell Pepper Nachos

 

4

cups bite-size round tortilla chips

2

cups shredded Colby-Monterey Jack cheese (8 ounces)

1/2

cup chopped red bell pepper

1/2

cup chopped green bell pepper

1/2

cup chopped yellow bell pepper

1

cup frozen cooked Southwest-seasoned chicken breast strips (from 9-ounce package), thawed

4

medium green onions, sliced (1/4 cup)

1/2

cup thick salsa

2

canned chipotle chilies in adobo sauce, chopped

• 1 Heat oven to 425º. Lightly spray large piece of aluminum foil or ovenproof plate with cooking spray.
• 2 Spread 2 cups of the tortilla chips on foil in 9-inch circle. Sprinkle with about 3/4 cup of the cheese. Top with remaining chips and the bell peppers. Cut chicken strips into smaller pieces if desired; sprinkle over bell peppers. Sprinkle with onions and remaining 1 1/4 cups cheese.
• 3 Bake 6 to 8 minutes or until cheese is melted. Meanwhile, mix salsa and chipotle chilies. Spoon salsa mixture over hot nachos. Serve warm.