Slow-Cooker Southwest Chicken Nachos
INGREDIENTS
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1
•
package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
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3/4
•
cup Old El Paso® Thick ’n Chunky salsa
•
1
•
can (15 ounces) black beans, rinsed and drained
•
1
•
package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed
•
1
•
container (8 ounces) Southwest ranch sour cream dip
•
1
•
medium green bell pepper, chopped (1 cup)
•
1
•
medium red bell pepper, chopped (1 cup)
•
12
•
ounces large tortilla chips
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