SOUTHWEST CHICKEN NACHOS   Author:  23075  Category:(Household) Created:(5/15/2004 3:18:00 PM) This post has been Viewed (551 times) 1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeno peppers, cut into cubes 3/4 cup Old El Paso Thick'n Chunky salsa 1 can (15 ounces) black beans, rinsed and drained 1 package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed 1 container (8 ounces) Southwest ranch sour cream dip 1 medium green bell pepper, chopped (1 cup) 1 medium red bell pepper, chopped (1 cup) 12 ounces large tortilla chips Place cheese, salsa, beans and chicken into 3 to 4 quart slow cooker. Cover and cook on LOW heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture ishot. Stir in sour cream dip and bell peppers. Increase heat setting to HIGH. Cover and cook about 30 minutes or until mexture is hot. Serve over tortilla chips. Topping will hold on LOW heat setting up to 2 hours; stir occasionally. 21 servings (1/4 cup topping and 5 chips each) You can join Unsolved Mysteries and post your own mysteries or interesting stories for the world to read and respond to Click here Scroll all the way down to read replies. Many great holiday recipes Show all stories by   Author:  23075 ( Click here ) Spring is coming