Serves 4

  • 1 large green pepper, (about 2 cups), medium-dice
  • Canola oil as needed
  • 1 small yellow onion (about 2/3 cup), diced
  • 2 teaspoons pickled jalapenos, minced
  • 1 lb./450 g lean ground chicken
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • Pinch of freshly ground black pepper
  • 1-1/2 cups/12 ounces tomato sauce
  • 1 cup canned red kidney beans, drained
  • 2/3 cup frozen corn niblets
  • 1 large tomato (about 1-1/2 cups) medium-dice
  • 1 teaspoon chili powder
  • 220 g multi-grain tortilla chips
  • Low-fat (5%-fat) sour cream as needed (about 1/2 cup)
  • 1 cup shredded part-skim mozzarella and cheddar cheese mix
  • 1/2 cup green onions, thinly sliced
  1. Saute the green pepper in oil, in a large skillet, for 5 minutes. Add the onion and jalapeno. Cook, covered, for 3 or 4 more minutes, or until the onion becomes translucent.
  2. Add the ground chicken, oregano, salt and black pepper. Cook, over a moderate heat, for 6 to 8 minutes. Drain any remaining fat.
  3. Remove the pan from the heat. Add the tomato sauce, kidney beans, corn, tomato and chili powder. Reduce the heat to medium-low. Cook, covered, for 8 to 10 minutes. Stir periodically.
  4. Place 1 cup of the chicken mixture in the center of each dish. Arrange 2 cups of tortilla chips around the chicken. Dot the chicken and chips with 2 heaping teaspoons of sour cream. Sprinkle the chicken and chips with 1/4 cup shredded cheese, and then 1/8 cup green onions.
  5. Heat each serving in the microwave, for 1 to 1-1/2 minutes, or until the cheese has melted.

Calories: 700 per serving

Food writer: Carolyn Cashen

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