Jerk Chicken Nachos

6 Cups Tortilla chips
3 Cups diced or shredded cooked chicken
2 Cups (8 oz) shredded cheddar and Monterey Jack Cheese Blend
2 Tbsp. Jamaican Jerk Rub, divided
1 Small yellow or red bell pepper or combination
1 Lime
2 Tbsp. snipped fresh cilantro
1/4 Cup sour cream and 1 tsp additional Jamican Jerk Rub (optional)

1. Preheat oven to 425 Degrees. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone.
2. In bowl, combine chicken, cheese and 1 Tbsp. of the jerk rub; mix gently using small scraper. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; removed from oven to cooling rack.
3. Meanwhile, dice bell pepper with knife. Cut lime in half crosswise. Juice half of the lime using press into bowl; add remaining jerk rub and bell pepper and mix well.
4. Snip cilantro in mincing cup of herb keeper using kitchen shears. Slice remaining lime half using in half.
5. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow osour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.

Yeild: 12 Servings
Nutrients per serving: Calories 180, Fiber 1 g.