1 oz. baked tortilla chips
¼ c. drained, low sodium black beans, heated
4 oz. grilled lean boneless, skinless chicken breast, cut into small cubes
2 T. salsa con queso
3 T. chopped tomato
2 T. thinly sliced jalapeño pepper
Lay chips on plate. Top them evenly with the beans followed by the grilled chicken. Drizzle the salsa evenly over the top. Top with the tomato and jalapeño slices and serve. Serves 1.
Lorraine Green, South Boardman
