Southwest Chicken Hors D'oeuvres

Serve these elegant little bites as an unforgettable appetizer before any meal or as hors d'oeuvres for a more formal gathering.

• Ready In: 40 mins
• Serves: 15
• Yields: 30 hors d'oeuvres

Ingredients

• 1  tablespoon  vegetable oil
• 2  tablespoons red bell peppers, minced
• 1  green onion, minced
• 4  ounces chicken breasts, cooked and diced
• 1⁄3 cup frozen corn
• 1⁄4 cup canned black beans, rinsed and drained
• 2  tablespoons frozen spinach, thawed and drained
• 1  jalapeno pepper, seeds removed and minced
• 1  teaspoon fresh cilantro, minced
• 1  teaspoon chili powder
• 1  dash Tabasco sauce
• 3⁄4 cup  Mexican blend cheese, shredded
•  salt
• 30  white  corn chips, e.g.Tostitos scoops

Directions

1. Preheat oil in medium skillet on medium heat.
2. Add the minced red pepper and green onion to oil and saute two minutes.
3. Add diced chicken and toss together.
4. Add the black beans, spinach, corn, jalapeno, cilantro, chili powder, and Tabasco.
5. Cook for about 5 minutes, stirring to blend all ingredients throughout the mixture.
6. Remove from heat and add the cheese, stirring as the cheese melts.
7. Salt to taste.
8. Remove 30 (give or take one or two) unbroken Tostitos scoops from the bag.
9. Using a teaspoon, gently round the spoon with filling and scrape out onto the scoops (shells).
10. Arrange on a foil lined pan. Cover with foil, refrigerate.
11. 10 minutes before serving, PREHEAT oven to 450°.
12. Bake uncovered for 5 to 10 minutes, watching closely.