Source: dLife

Tortilla nachos topped with chicken, bell pepper, and cheese.

Servings

1 cooking spray
4 Tortilla, flour
1 chopped green bell peppers , finely chopped
0.75 cup fresh chopped red onion
1.5 tsp ground cumin
14.5 oz Tomatoes, stewed, unsalted, canned , Mexican style , chopped
1.5 cup cooked chicken breast, diced
0.25 cup fresh cilantro , minced
1 cup Cheese, monterey jack, shredded

1 Preheat the oven to 375 degrees.
2 Spray a baking sheet with the cooking spray and situate the tortillas on top.
3 Spray a nonstick skillet with the cooking spray and set over medium heat. Saute the green pepper and onion for about 5 minutes.
4 Mix in the cumin and cook for 1 minute. Mix in the tomato and cook for about 3 minutes. Stir occassionaly.
5 Pour the pepper mixture over the tortillas and place the chicken on top. Sprinkle with the cilantro and cheese.
6 Bake for approximately 8 minutes or until the tortillas are crispy. Slice the tortillas into 6 wedges.

Serve with a low-sodium salsa.