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Note: You will need a large saute or fry­ing pan with lid.

1 7- to 8-ounce bag tor­tilla chips

1 jar pre­pared salsa (11 to 16 ounces)

1-2 cups ched­dar or Jack cheese, grated coarsely Mild jarred or canned jalapeños or green chili pep­pers, sliced or diced (to taste)

1 1/2 cups cooked chicken breast, shred­ded (fresh or canned) (op­tional)

1 cup ro­maine let­tuce leaves, sliced into thin strips

1 – 2 small toma­toes, chopped

1 cup sour cream (or to taste)

Very lightly oil a large saute/fry­ing pan. Spread chips in even lay­ers in bot­tom of pan, over­lap­ping to en­sure cov­er­age. Driz­zle salsa evenly over chips, then spread chicken over chips. Add pep­pers, a bit of shred­ded let­tuce and diced to­mato. Top all with grated cheese. Cover and heat over medium to medium-low heat un­til cheese be­gins to melt. Turn off heat. Leave pan cov­ered un­til cheese is com­pletely melted. Re­move cover, and gar­nish with re­main­ing let­tuce, to­mato and a healthy por­tion of sour cream. Serve straight from the pan (with plenty of nap­kins!).

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