Spicy Chicken Nachos

 

1

loaf (16 oz) Mexican prepared cheese product with jalapeño peppers, cut into cubes

3/4

cup Old El Paso® Thick ‘n Chunky salsa

1

can (15 oz) Progresso® black beans, drained, rinsed

1

package (9 oz) frozen cooked chicken breast strips, thawed, cubed

1

container (8 oz) fat-free sour cream

2

medium red bell peppers, chopped (2 cups)

3

medium green onions, sliced (3 tablespoons)

Large tortilla chips

• 1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place cheese, salsa, beans and chicken.
• 2 Cover; cook on Low heat setting 2 hours, stirring once halfway through cooking.
• 3 Stir in sour cream, bell pepper and onions. Increase heat setting to High. Cover; cook about 45 minutes longer or until mixture is hot.
• 4 Serve with tortilla chips. Topping can be kept warm on Low heat setting up to 2 hours; stir occasionally.