Ingredients

• WHITE CORN TORTILLA CHIPS (OR ANY TORTILLA CHIP YOU PREFER)

• 1 15-1/2 OUNCE CAN PINTO BEANS

• 2 FRESH JALAPEŃOS, DICED (SEEDS AND MEMBRANE REMOVED)

• 2 CHICKEN BREASTS

• 1 SMALL CAN SLICED BLACK OLIVES

• SHREDDED CHEESE OF YOUR CHOICE, AS MUCH OR AS LITTLE AS YOU LIKE

• 1/2 TABLESPOON OLIVE OIL

• JUICE AND ZEST OF ONE LIME

• 2 ROMA TOMATOES, DICED (SEEDS REMOVED)

• 1 LARGE AVOCADO

• 3 SLICED GREEN ONIONS, WHITE AND GREEN PARTS

• DOLLOP OF SOUR CREAM

• 1/2 TEASPOON KOSHER SALT

• 1/2 TEASPOON CHILI LIME RUB

• 1/4 TEASPOON GARLIC POWDER

Directions

Preheat oven to 425 degrees. Drizzle chicken breasts with olive oil, lime juice, kosher salt, garlic powder, chili lime rub, and lime zest. Roast for 35 minutes.

While chicken is roasting, dice jalapeño, dice tomato, slice green onion, and heat beans.

Once chicken is done, cut into chunks. In a cast iron skillet, layer chips, beans, jalapeño, chicken and cheese. Repeat. Bake for 10 minutes in a preheated 425 degree oven. Top with diced tomatoes, black olives, avocado, green onions, and sour cream. Enjoy!

Until next time, Kris