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  1. Cook the chicken on the grill until 90% cooked. Cut into strips and set aside.
  2. Cut the red and green peppers into very small squares. Set aside.
  3. Cut the cheese into strips and set aside.
  4. Cover the base of the serving dish or aluminum tray/container with corn chips.
  5. Place 25% of the cheese, peppers and chicken on top of the corn chips.
  6. Sprinkle some cumin powder over the top and then cover this with the remaining corn chips.
  7. Add the remaining ingredients to the top of the second layer of corn chips, sprinkle with cumin and cover with cheese.
  8. OPTIONAL – add jalapeño chili and/or onion and/or black beans (frijoles)
  9. Put in the oven under the grill/top element for 5 minutes or until the cheese has melted and has a toasted colour.
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