Two roasted chicken breasts, cubed (I made these ahead of time and kept in fridge)
Corn shaved off the cob and grilled in a pan with seasonings
A can of pinto beans, rinsed and drained.
Two jalapeno peppers, seeded, then roasted, and diced.
2 cups of mozzarella cheese, grated
Tortilla Chips ( these need to hold up to the toppings so use thicker chips)
Use a large roasting pan and start with the chips on the bottom, then layer the ingredients. Bake at 350 degrees about 7-10 minutes til the cheese melts. Top with grated lime zest and chili powder, and sliced radishes. Spread with salsa verde (I had salsa already made so I used it).
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