Ingredient:
1 tbsp vegetable oil
1 cup diced yellow onion
1 medium red bell pepper, diced
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1 can (28 oz) Muir Glen organic fire roasted crushed tomatoes, undrained
1 1/2 cups shredded cooked chicken
2 tbsp finely chopped chipotle chiles in adobo sauce (from 6-oz can)
2 cups coarsely crushed Food Should Taste Good tortilla chips
1/2 cup crumbled queso fresco cheese (2 oz)
1/4 cup chopped fresh cilantro leaves
Method:
In 10-inch cast-iron skillet, heat oil over medium heat. Add onion, bell pepper, salt, cumin and coriander; cook 7 to 9 minutes, stirring frequently, until vegetables are softened. Stir in tomatoes, chicken and chipotles; heat to simmering. Reduce heat; simmer 5 minutes to combine flavors.
Stir in tortilla chips; top with cheese and cilantro. Serve immediately.
1 tbsp vegetable oil
1 cup diced yellow onion
1 medium red bell pepper, diced
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1 can (28 oz) Muir Glen organic fire roasted crushed tomatoes, undrained
1 1/2 cups shredded cooked chicken
2 tbsp finely chopped chipotle chiles in adobo sauce (from 6-oz can)
2 cups coarsely crushed Food Should Taste Good tortilla chips
1/2 cup crumbled queso fresco cheese (2 oz)
1/4 cup chopped fresh cilantro leaves
Method:
In 10-inch cast-iron skillet, heat oil over medium heat. Add onion, bell pepper, salt, cumin and coriander; cook 7 to 9 minutes, stirring frequently, until vegetables are softened. Stir in tomatoes, chicken and chipotles; heat to simmering. Reduce heat; simmer 5 minutes to combine flavors.
Stir in tortilla chips; top with cheese and cilantro. Serve immediately.
