| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | California | Appetizers, Low-fat | 1 | Servings |
INGREDIENTS
| 2 | c | Cooked white poultry; cubed |
| 3 | oz | Baked tortilla chips |
| 2 | oz | LF cheese (camembert, mozzarella, e |
| Jalapeno peppers; diced | ||
| 4 | Peppercorns; crushed | |
| 6 | Spinach leaves; chopped | |
| 6 | Artichoke hearts; quartered | |
| 1 | c | Alfalfa sprouts |
| 16 | oz | Black olives; drained, halved |
| 3 | Tomatoes; cubed | |
| Sour cream |
INSTRUCTIONS
1. On large baking sheet, arrange tortilla chips evenly and place chicken meat over top. Heat in oven until warm. 2. Meanwhile, melt cheese in microwave until creamy and pourable (if it stays too thick, add milk to thin). Add jalapenos and pepper and mix well. 3. Pour over chips and chicken. Top with spinach, artichoke hearts, sprouts, olives and tomatoes, in that order. Serve with sour cream. Contributor: "Healthy, Wealthy & Wise" Dec 97 Posted to recipelu-digest Volume 01 Number 463 by Cathleen <catht@interlog.com> on Jan 06, 1998
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