Categories: Appetizers, Chicken, Tex-Mex
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
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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. Add in the chicken breasts; close bag and refrigerate at least 1 hour and up to 4 hours, turning the bag occasionally.
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Spray a large nonstick skillet with cooking spray; heat the skillet over med-high heat. Take chicken breasts from marinade and place in the skillet.
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Cook about 3 minutes or until nicely browned; turn and brown on the other side for about 3 minutes.
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Lower heat to medium and cook until chicken springs back when pressed in the center, about 6 minutes.
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Remove from the heat and cool; chop chicken into ¾-inch bite-sized pieces.
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Heat the remaining oil in a medium saucepan over med heat.
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Add in the onion, red bell pepper, jalapeno, and garlic; cover pan.
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Cook, stirring often, about 6 minutes or until the onion is tender.
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Position oven rack in the upper third of the oven; preheat to 450°.
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Spread the tortilla chips on an ovenproof platter or pizza pan.
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Top with chicken, then the vegetables, then sprinkle with the cheese.
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Bake, about 5 minutes or until the cheese melts.