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Frank's® RedHot®



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Servings: 2


  • 5 ounces Corn tortilla chips, blue and yellow
  • 1/2 cup Mild picante sauce
  • 3 tbsp. CATTLEMEN'S® Gold Barbecue Sauce
  • 3 tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1/2 tsp. Ground cumin
  • 2 cups Diced grilled chicken breast, 3/8 inch
  • 2 cups Shredded Mexican cheese blend
  • 1 cup Small diced red bell peppers
  • 1/3 cup Sliced black olives
  • 1/4 cup Chopped canned green chilies
  • 1/3 cup Sour cream


  • 1. Portion chips on a 12 to 14 inch ovenproof plate.
  • 3. Toss chicken with remaining sauce in bowl and scatter over chips. Top with cheese and red pepper.
  • 4. Bake in preheated convection oven at 400°F for 5 to 6 minutes or until cheese is bubbly. Remove and sprinkle with olives and green chilies. Drizzle with reserved Signature Salsa and sour cream.
  • 2. To prepare the Signature Salsa, combine picante sauce, BBQ sauce, RedHot Sauce, and cumin in a bowl. Reserve 1/2 cup of the sauce. <br>