Lime wedges or slices
- Preheat the oven to 375°F. Place a piece of
parchment paper on a rimmed baking sheet. - Make the chips: Using a 2½-inch jar lid or round
cookie cutter as a guide, drop 1 tablespoon of the
cheese onto the parchment and use your fingers to
spread the cheese to form a circle. Space the circles of
cheese about 2 inches apart. - Bake the rounds for 5 minutes or until lightly
browned and bubbly. Allow to cool on the pan; they
will crisp up as they cool. Remove the chips from the
parchment paper and place on a serving platter. - Meanwhile, make the filling: Heat 1½ teaspoons
of the oil in a large skillet over medium-high heat. Add
the bell peppers and sauté for 3 minutes or until crisp-
tender; transfer the peppers to a small bowl. - While the peppers are cooking, combine the
chicken, lime juice, cumin, salt, and pepper in a
medium-sized bowl. - In a greased 13 by 9-inch baking dish, layer half
of the peppers, half of the chicken, and then half of the
cheddar cheese. Repeat the layers. Bake, uncovered,
for 10 minutes or until heated through. - Use a spatula to transfer the nacho mixture from