If you're looking for a quick appetizer to satisfy Halloween party-goers, then consider traditional Mexican nachos with a frightful twist. Serve tortilla chips topped with black beans, chicken, cheese, and peppers in less than 25 minutes.
1 cup (250 mL) drained rinsed black beans (from 19 oz/540 mL can)
2 cups (500 mL) shredded sharp Cheddar cheese
Fresh cilantro leaves and chopped green onions, if desired
Old El Paso* Thick N' Chunky Salsa, if desired
Instructions
Heat oven to 400°F. Line cookie sheet with foil, then arrange the blue corn tortilla chips on the cookie sheet, overlapping slightly so they form a solid base for the nachos.
In a 10-inch skillet, heat the vegetable oil over medium heat. Add the orange bell pepper and cook 3 to 4 minutes or until tender. Add the butter or margarine and cloves garlic, stirring until the butter or margarine is melted and the garlic is fragrant. Add the 1/2 cups shredded deli rotisserie chicken and cook 2 minutes or until thoroughly heated. Remove from heat; stir in the drained rinsed black beans. If desired, season to taste with salt and pepper.
Spoon the chicken and bean mixture evenly over the tortilla chips. Sprinkle with shredded sharp cheddar cheese, making sure it covers most of the chips. Bake about 4 minutes or until cheese is melted. Remove from oven and sprinkle with fresh cilantro leaves and chopped green onions. Serve immediately with old el paso* thick n' chunky salsa for dipping or drizzling.
