Low Calorie Recipe
For this Five-Fruit Salad, spoon tomato mixture, cheese and olives over chips. Bake five minutes or until cheese melts.
Nonstick cooking spray
3/4 cup chopped onions
2 jalapeno peppers, seeded, chopped
3 cloves garlic, finely chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 boneless skinless chicken breast (about 6 ounces)
1 14-1/2-oz. can Mexican style diced tomatoes, drained
1 cup reduced fat shredded Monterey Jack cheese
2 tablespoons black olives, chopped
4 ounces low fat tortilla chips
Preheat oven to 350-degrees. Place chips on 13 x 9-inch baking pan. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot.
Add onion, peppers, garlic, chili powder and cumin. Cook and stir five minutes or until vegetables are tender. Stir in chicken and tomatoes.
Spoon tomato mixture, cheese and olives over chips. Bake five minutes or until cheese melts.
Recipe makes 4 servings