A hearty mountain of tortilla chips topped with chicken, black beans, pepper jack and cheddar cheeses, tomatoes, jalapenos and red onions.
Rock Bottom Brewery Copycat Recipe
1 full boneless skinless chicken breast
2 tablespoons oil
1/2 package taco seasoning mix
1 bag firm tortilla chips
2 cans bean dip
4 cups shredded cheddar cheese or 4 cups cheddar- monterey jack cheese
chopped black olives (optional)
canned chopped green chili (optional)
chopped tomato, etc. (optional)
Cut chicken up into 1/2" cubes. Heat oil in skillet over med. Heat and add chicken. Pan fry until almost done and sprinkle taco seasoning mix, stirring to coat. When done (no longer pink), set aside to cool slightly.
In a 13 x 9" casserole arrange half the tortilla chips. Spread with one can bean dip (fingers must be used for good spreading!) Sprinkle with half the cheese, half the cooked chicken and half the other desired toppings.
Bake on 325 until the cheese is melted on both layers. Ovens vary so just keep watching them and check the under-layer. Serve with salsa, sour cream, diced jalapeno's, guacamole, whatever your heart desires.
Notes: A rotisserie chicken can be used to make the shredded chicken.