1 tablespoon olive oil
2 boneless skinless chicken breasts
Salt and vinegar, to taste
1 onion, chopped
1 tablespoon cumin
1 tablespoon chili powder
1 15oz can fire-roasted tomatoes
1 15oz can black beans, drained and rinsed
1 cup corn, fresh, canned or frozen
3 cups Fritos
1 4oz can green chilies
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
Sliced green onions for garnish
Preheat oven to 350F. In a large oven-safe skillet over medium high heat add the oil. When it’s hot add the chicken and season with salt and pepper, to taste. Cook until no longer pink inside, 8 minutes per side. Transfer to a plate to cool and rest then dice.
Add the onion to the skillet season with salt, cumin and chili powder; cook until soft then add the tomatoes, black beans, corn and green chilies, stir until combined. Return diced chicken to skillet, mix well and let simmer for 15 minutes. Sprinkle all the cheese on top and 1/2 the Fritos (if you think you’ll not have leftovers); bake for 10 minutes or until melted and bubbly. To serve: Garnish with green onions and remaining Fritos. Yum Yum!
I was lookIng this recipe over and realized I didn't have a can of fire roasted tomatoes. I didn't even know you could buy fire roasted tomatoes...Dum Dum. Yep,
Place tomatoes in a single layer cut side down on a foil lined baking sheet. Broil 15-20 minutes. Watch them as you want some brown/black spots but not burnt completely. When done put a clean towel over them for 10-15 minutes. This will steam the tomatoes and make them easier to peel. Once cooled start peeling the tomatoes. Be careful as they will be hot. You might want to use tongs. And there you have it..fresh fire roasted tomatoes without the added ingredients you find in some store brands.
If buying from a grocery store or online it's better for an organic option like Muir Glen