Chicken Taco Stacks
What it took for 2 stacks:
- 1 (14.5 oz) can refried beans
- 3 Tbs. lime juice (or lemon juice)
- 1 jalapeno pepper, minced (seeds removed for less heat)
- 1/2 cup chopped coriander, plus more for garnish
- 2 cups chopped cooked chicken
- 1/2 red capicum, diced
- 8 corn tortillas
- 1 1/2 cups shredded cheese (colby’s our fav)
- 1 avocado, sliced
- 2 green onions, sliced
Preheat oven to 200c.
In a large bowl, combine the beans, lime juice, jalapeno pepper and coriander. Stir until well mixed.
Lightly coat a large baking with cooking spray. Arrange the tortillas in a row on the sheet. Place in the oven and bake for 3 minutes. Flip and bake 3 more minutes. This just starts the tortilla crispin’! Go ahead and start a band called Tortilla Crispin’.
Evenly spread the bean mixture over each tortilla. Top with chopped chicken, dice red capicum, cheese and green onions. Carefully stack the tortillas, 4 to each stack. But I guess you could have done that math. Sorry.
Slide her back into the oven for 20 – 30 minutes, or until the cheese is bubbly and the tortilla edges are golden and crispy.
Garnish each stack with sliced avocado, coriander leaves and fresh lime juice!
Enjoy and happy Cino de Mayo!!
spotted at: www.bevcooks.com/