Description
Just do it.
Ingredients
- 2 whole Boneless, Skinless Chicken Breasts
- 1 whole Jarred, Roasted Red Pepper
- ½ cups Favorite Salsa
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 2 cloves Garlic, Minced
- 1 pinch Coarse Salt And Freshly Ground Pepper
- 1 can (14.5 Oz. Size) Pinto Beans, Drained And Rinsed
- ½ bags Favorite Tortilla Chips, 12 Ounce Bag
- 2 cups Shredded Cheddar Cheese
- ½ cups Chopped Cilantro
- 1 whole Scallion, Finely Sliced
- ½ whole Avocado, Peeled, Pitted, And Diced
- 1 whole Lime (for The Juice)
Preparation
In a slow cooker, place the chicken, roasted red pepper, salsa, cumin, chili powder, garlic, and a pinch of salt and pepper. Cook on high for three hours or low for six.
After it’s cooked (for 3 hours on high, or 6 hours on low), take two forks and shred the chicken and pepper right in the cooker. Add the pinto beans, toss to combine and cook an additional hour. If at this time you feel it needs a little more liquid, by all means, add a leetle more salsa.
Preheat the broiler in your oven.
Arrange the chips on a large oven-safe platter. Spoon the chicken and bean mixture over the chips. Sprinkle the cheese over the chicken. Pop the platter under the broiler for a couple of minutes to the get the cheese all browned and bubbly.
Remove the platter from the oven with your bare hands (kidding!) and top with chopped cilantro, scallions and diced avocado. Give a good squeeze of lime juice over the whole dang thing.
Then take the platter, run to the bathroom, lock yourself in and tell them the devil made you do it.
Works.like.a.charm.
