INGREDIENTS :
- ▢1 tablespoon California Olive Ranch Extra Virgin Olive Oil
- ▢1 green bell pepper ribs and seeds removed and cut into 2-inch long strips
- ▢2 cups rotisserie chicken shredded
- ▢2 tablespoons chipotle peppers in adobo sauce diced (or less, depending on desired level of spice)
- ▢½ cup Tostitos Medium Chunky Salsa or similar salsa
- ▢½ cup grated cheddar cheese (or jack cheese or combination of both)
- ▢1 avocado diced
- ▢Salt and freshly ground pepper to taste
INSTRUCTIONS :
- Cook ingredients: Heat olive oil in large skillet over medium heat. Stir in sliced bell pepper and cook for 4 to 5 minutes, or until slightly tender. Add salsa, chipotle peppers in adobo sauce, and shredded rotisserie chicken. Stir until thoroughly combined and heated.
- Finish the dish: Evenly sprinkle grated cheese over the top. Transfer skillet to oven and broil on low until cheese is melted, roughly 3 minutes or so.
- Plate and serve: Top with diced avocado for serving.
NOTES
- If using store-bought salsa, look for a simple list of ingredients and make sure it contains no more than 2 grams of carbs per 2 tablespoons. We use Tostitos Salsa in this dish.
- Shredding you own cheese reduces the number of carbs since pre-shredded cheese uses starch as a preservative.
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