Recipes

• 2 packages (600 g)
  Lilydale^®Oven Roasted Carved Chicken Breast Strips
• 1 tsp (5 mL)
  chili powder
• 1/2 tsp (2.5 mL)
  garlic powder
• 2 tsp (10 mL)
  vegetable oil
• 1 bag (200g-300g)
  blue corn tortilla chips
• 1 cup (250 mL)
  canned black beans, drained and rinsed
• 1 cup (250 mL)
  canned corn, drained
• 1/2 cup (125 mL)
  sliced black olives
• 1 1/2 cups (375 mL)
  cheddar cheese, shredded
• 1
  red pepper, diced
• 1
  jalapeno, thinly sliced
• 2
  green onions, thinly sliced
• 5 strips
  Lilydale^®Turkey Bacon Style, cooked according to package directions and crumbled

1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat oil in a large skillet over medium high heat and add Lilydale^®Oven Roasted Carved Chicken Breast Strips and sprinkle on the chili and garlic powders. Stir until turkey is slightly browned. Remove from heat.
3. Spray a large baking sheet with cooking spray, and arrange tortilla chips to cover the pan. Top with Lilydale^®Oven Roasted Carved Chicken Breast Strips, black beans, corn, sliced black olives and cheddar cheese. Bake in the oven for 5-8 minutes until the cheese has melted.
4. op with red pepper, jalapeno, green onion and Lilydale^®Turkey Bacon Style crumble.
5. Serve with salsa and guacamole for dipping.

To make a carb-free version of this recipe, simply omit the corn chips and double-up on the chicken strips.