Chicken Taco Stack

Did you really think I was going to forget to post on Single Serving Sunday? Actually, I am quite surprised I managed to pull together a recipe to post today. My time management skills must be ridiculously awesome this week despite the mayhem. So today while I am off enjoying Shiva’s post-wedding brunch, followed by a long haul back to Memphis, enjoy this taco stack!

One year ago: Buckeye “Cheese Ball”

Two years ago: Fluffernutter Blondies

CHICKEN TACO STACK

Serves 1-2

Ingredients:

4 corn tortillas

1/2 a (14.5 oz) can refried beans

1-1/2 Tbsp lime juice, plus more for garnish

1/2 jalapeno pepper, minced (seeds removed for less heat)

1/4 cup chopped cilantro, plus more for garnish

1 cups chopped cooked chicken

1/4 roasted red bell pepper, diced

3/4 cups shredded pepper jack cheese

1 scallion, sliced

1/2 avocado, sliced

Directions:

1. Preheat oven to 400 degrees.
2. Lightly coat a small baking pan with nonstick spray. Arrange the tortillas on the sheet and lightly coat with more nonstick spray. Place in the oven and bake for 3 minutes. Flip and bake 3 more minutes.
3. Meanwhile, in a medium bowl combine the beans, lime juice, jalapeno pepper and cilantro. Stir until well mixed.
4. Evenly spread the bean mixture over each tortilla. Top with chopped chicken, diced pepper, cheese and scallions. Carefully stack the tortillas on top of one another.
5. Place back into the oven for 20 – 30 minutes, or until the cheese is bubbly and the tortilla edges are golden and crispy.
6. Garnish with sliced avocado, cilantro leaves and fresh lime juice.

Source: Adapted slightly from Bev Cooks.