CHICKEN NACHOS

1/2 pound leftover roast chicken meat, shredded
1 1/2 tablespoons fresh lime juice
2 tablespoons vegetable oil, divided
3 bell peppers (preferably red and orange), finely chopped
1 garlic clove, finely chopped
1/4 teaspoon ground cumin
1 teaspoon dried oregano, crumbled
1 (15 to 16 ounce) can black beans, rinsed and drained
4 ounces corn tortilla chips (not low-fat)
2 cups grated jalapeno jack cheese
1/4 cup chopped scallion greens
1/2 cup chopped fresh cilantro
1 cup sour cream
2 to 3 teaspoons finely chopped pickled jalapeno
Tomato salsa, optional

Preheat oven to 450 degrees.

Toss chicken with lime juice and season with salt and pepper.

Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute bell peppers, stirring, until crisp-tender, about 3 minutes.

Transfer to a bowl. Heat remaining 1/2 tablespoon oil in skillet over moderate heat and cook garlic, cumin and oregano, stirring, 1 minute.

Stir in beans and cook, stirring, until heated through, about 1 minute. Season with salt and pepper.

Make two layers each of corn chips, sauteed peppers, beans, chicken, cheese, scallion and cilantro in a 3-quart shallow baking dish.

Bake nachos in middle of oven until cheese is melted, 6 to 10 minutes.

Stir together sour cream and jalapenos to taste and serve on the side along with salsa.

Makes 6 hors d'oeuvre servings