1 large onion, sliced into thick slices
1 large green pepper, sliced
1 jalapeno, sliced
1 jar of salsa - I used Old El Paso medium, thick and chunky
1 pound of chicken, cut into bite size pieces
1 can of black beans, drained
1 can of corn, drained
1 teaspoon each
ground black pepper
1 tablespoon olive oil
1 cup mexican blend cheese
Preheat oven to 450 degrees. Combine sliced pepper, onion and jalapeno into a large bowl. Add spices and olive oil. Stir to coat vegetables. Spread vegetables on a cookie sheet and place in oven for 10-12 minutes.
While veggies are cooking, heat 2 teaspoons of oil in a medium skillet until smoking. Add chicken and cook for about 6-7 minutes, until browned.
Remove vegetables from oven and empty back into original mixing bowl. Add chicken, beans, corn, and salsa and stir. Empty mixture into 9x11 baking pan. Top with cheese. Place pan in oven until cheese melts, about 10 minutes. Serve with tortillas, if desired.
Servings: About 6