Next party, let guests scoop creamy single-serving southwest chicken nachos direct from the slow cooker. Black beans and peppers add flavor and color.
package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
cup Old El Paso™ Thick ’n Chunky salsa
can (15 ounces) black beans, rinsed and drained
package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed
container (8 ounces) Southwest ranch sour cream dip
medium green bell pepper, chopped (1 cup)
medium red bell pepper, chopped (1 cup)
ounces large tortilla chips
Place cheese, salsa, beans and chicken in 3- to 4-quart slow cooker.
Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.
Stir in sour cream dip and bell peppers. Increase heat setting to High. Cover and cook about 30 minutes or until mixture is hot. Serve over tortilla chips. Topping will hold on Low heat setting up to 2 hours; stir occasionally.
Cut cheese into same-sized chunks so they’ll melt evenly during cooking.
To cut down on some of the chopping, thaw 2 cups from a bag of frozen stir-fry bell pepper blend to use in place of the fresh version.
Multicolored tortilla chips lend a splash of Southwest color.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.