World's Greatest Chicken Nachos

Ingredients

• 40  baked tortilla chips 
• 14.5 ounce canned tomatoes diced drained canned
• 1 teaspoon chili powder 
• 1 tablespoon cider vinegar 
• 1 teaspoon flour all-purpose
• 8 ounces ground chicken 
• 0.5 teaspoon ground cumin 
• 2  jalapeño peppers seeded finely chopped
• 16 ounce pink beans drained canned (such as Goya)
• 0.5 teaspoon oregano dried
• 3 tablespoons raisins 
• 0.5 cup bottled salsa 
• 0.5 teaspoon salt 
• 2 ounces sharp cheddar cheese shredded
• 2 teaspoons sugar 
• 0.5 teaspoon vegetable oil 

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 45
2. To prepare chicken picadillo, heat oil in a large nonstick skillet over medium-high heat.
3. Add ground chicken, cumin, oregano, salt, and jalapeos; cook until chicken is browned, stirring to crumble. Stir in flour and chili powder; cook 1 minute.
4. Add raisins, vinegar, sugar, and tomatoes; cook 3 minutes, stirring frequently.
5. Add beans; cook until thoroughly heated.
6. To prepare nachos, arrange chips on a large baking sheet. Spoon chicken picadillo and salsa evenly over chips; sprinkle with cheese.
7. Bake at 450 for 5 minutes or until cheese is melted.