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This recipe offers a lower sodium alternative for tortilla lovers by using the blue corn tortilla chips. Enjoy the crispy texture, fresh vegetables and delicious cheese.
1 tablespoon olive oil
1 chicken tender, cut into bite-sized pieces (Approx. 2 oz.)
Dash of seasonings like curry, allspice.
8 blue or yellow corn tortilla chips
¼ cup pinto and/or black beans, rinsed and drained
4 grape tomatoes, chopped
½ orange bell pepper,
seeded and diced green onion, peeled and chopped
1 ounce reduced-fat shredded cheddar jack cheese
In a nonstick skillet, warm the olive oil over medium heat. Add the chicken, season with optional spices, and cook for about 5 minutes, or until cooked through.
Evenly spread the tortilla chips on a plate and evenly distribute chicken, beans, tomatoes, bell peppers, and green onions. Top with cheese and microwave for 1 minute or until cheese is melted.
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