• 1 Pkg. (10 ounce) Corn Tortilla Chips (for reduced fat use baked tortilla chips)
• 1 Lb. Boneless Skinless Chicken Breast
  
• 8 Oz. Monterey Jack Shredded Cheese (for reduced fat use a lo-fat cheese)
  
• 1 Large Green Bell Pepper
  
• 6 Oz. Charley Biggs' Hot Pepper Grilling Sauce*
  
• 8 Oz. Charley Biggs' Big Sombrero Salsa (Margarita Flavor of Cilantro & Lime)
  
• 1 Tbs. Vegetable Oil
  

PROCEDURESS:

1. Trim and pound chicken breast, cut julienne (thin strips)
2. In a heavy skillet over medium heat, add oil and warm for 2 minutes. Add chicken and sauté until you until juices run clear, about 6 minutes.
3. Add Charley Biggs’ Hot Pepper Grilling Sauce and simmer 3 minutes, remove from heat.
4. Wash, core and dice green pepper in half inch pieces.
5. On a cookie sheet, spread corn chips in an even layer then sprinkle half the cheese evenly over the chips and then sprinkle the remaining cheese.
6. Baked in a preheated oven until cheese melts and chips are golden brown (5-7 minutes)
7. Serve one of Charley Biggs’ Big Sombrero Salsaís as a fresh and healthy side for dipping.