COWBOY CAVIAR CHICKEN NACHOS By Ann Staley Cowboy Caviar/recipe follows - prepare fresh or 1 – 2 days in advance       1    15oz can black-eyed peas, drained       1    12oz can shoepeg corn, drained       1    avocado diced       1    Roma tomato chopped       2/3 C. cilantro, chopped       2/3 C. green onion, chopped       1/4 C. olive oil       1/4 C. red wine vinegar       2    cloves garlic, minced       1 tsp. ground cumin       3/4 tsp. salt       3/4 tsp. pepper       Combine all ingredients in a large bowl.   2    chicken breasts cut into small pieces 2 tsp.   olive oil 1 tsp.   lime juice 1 tsp.   cilantro, chopped 1/2 tsp. chili powder 1 1/2 C. pepper-jack cheese shredded 1 1/2 C. reduced fat cheddar cheese shredded 1 (10 oz bag) Tostitos “light” tortilla chips 1 C.     reduced fat sour cream 1/4 C.    black olives, sliced 1/2 C.    tomato, chopped 1/4 C.    green onion, chopped 1/4 C.    jalapeño peppers, sliced 1/8 C. chopped cilantro   Pre-heat oven to 400˚ degrees. In a small bowl, combine chicken, olive oil, lime juice, cilantro and chili powder.  Let stand.  Blend cheeses together in a large bowl.  Set aside.  Spray medium sized frying pan with non stick spray.  Cook chicken mixture over med-high heat 5-10 minutes until cooked thoroughly.  Remove from heat.  Assemble nachos:  Place a single layer of chips on oven safe platter or cookie sheet.  Top with 1 cup of cheese mixture.  Place another layer of chips on top of cheese & top chips with 1 cup of cheese mixture.  Place chicken on top and place remain 1 cup of cheese mixture on top of chicken.  Place in oven. 5–10 minutes.   Healthy Nacho Recipes • Chloe's Confetti Nachos Click here for recipe • Heidi's Tequila Grilled Fruit and Veggie Nachos Click here for recipe • Eric's Seasoned Pork Loin with Roasted Pepper Relish Nachos Click here for recipe • Ann's Ceviche Nachos Click here for recipe • Ann's Cowboy Caviar Chicken Nachos Click here for recipe • Erick's Lean Pork Roast Loin Nachos Click here for recipe • Downriver Grill's Chicken Fajita Nachos Click here for recipe • Jamie’s Severson’s 3-2-1 Nachos with Mango Salsa and Sweet Poppy Seed Drizzle Click here for recipe • Piecora’s Alder-Mesquite Shredded Short Rib Nachos Click here for recipe • 2003 Washington Restaurant Association Nacho Runner-Up Cavanaugh’s Landing Tinga Nachos Click here for recipes • Apple Nachos Sheraton Seattle Hotel and Towers Chef David Mestl Click here for recipes • Aracelia’s Famous Nacho Supreme Courtesy Aracelia Duncan, Aracelia’s Mexican Food Restaurant, Spokane Click here for recipes • Nachos Griego By Cassandra Tiersma Click here to recipes • Fowler Nacho Recipe By Paulette Fowler Click here for recipes