Ingredients

Yield: 10 to 12 servings

For Layered Bean Dip:
2 boneless, skinless chicken breasts
3 fresh jalapeno peppers
1 tablespoon grated lime peel
1 tablespoon lime juice
1 cup sour cream
1 16-ounce can refried beans
2 tablespoons fresh cilantro
2/3 cup Salsa Verde
2/3 cups grated cheddar cheese
3 chopped green onions
1/3 cup sliced olives
1 chopped tomato

For Curly Tortilla Strips:
2 packages corn tortillas
1/4 cup canola oil
1 package taco seasoning mix

Directions

Grill or broil chicken breasts 6-7 minutes on each side, or until done. Let cool. Meanwhile, in a food processor fitted with a metal blade, pulse jalapenos, lime peel, lime juice and cilantro until finely chopped. Fold into sour cream, set aside. On a large platter spread refried beans into a circle. Then layer with sour cream mixture. Carefully spread salsa verde over sour cream. Finely chop cooled chicken and sprinkle over salsa verde. Layer with cheese, green onions, tomato and olives. Refrigerate until ready to serve. Preheat oven to 350 degrees F. Brush both sides of tortillas with oil. Cut into wavy strips with scissors. Arrange on baking sheet and sprinkle with taco seasoning mix. Bake for 7-8 minutes or until starting to brown around edges. Arrange around Layered Bean Dip and serve immediately.

Each serving contains 354 calories, 17g fat, 35g carb, 781mg sodium, 40mg cholesterol.