CRUNCHY, CHEESY CHIPOTLE CHICKEN..

Makes: 6 servings

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 chipotle chiles in adobo, finely chopped
4 cups shredded, cooked chicken {Use leftover chicken or store-bought rotisserie chicken to save time.}
1 cup cooked black beans {if using canned, drain and rinse them first}
1 {14.5-ounce} can chopped tomatoes with juices
1/4 teaspoon cumin
Pinch of sea salt and pepper
2 cups crushed tortilla chips {or Fritos if you're not in Paris, where there are no such things}
5 ounces mozzarella cheese
1 chopped avocado, for serving
Big handful fresh cilantro, chopped, for serving
1 lime, cut into wedges, for serving

1. Preheat the oven to broil and put six {2-cup} jars on a cookie sheet.
2. Drizzle the olive oil into a large skillet and add the onion and garlic. Turn the heat to medium-low and cook till the onion is translucent, about 5 minutes. Add the chiles, chicken, black beans, tomatoes, cumin, and salt and pepper, and stir till warmed through. Taste for seasonings.
3. Put 1 cup of the chicken mixture in each of the jars and top with about 2 tablespoons of the tortilla chips and just enough cheese to cover. Slide into the oven and cook till the cheese is bubbly, about 10 minutes. Serve right away, with chopped avocado and cilantro on top and lime on the side.

Nutritional analysis per serving:
598 calories  32 grams fat; 55 grams carbohydrates; 27 grams protein  54 milligrams cholesterol; 651 milligrams sodium; 8 grams dietary fiber; 47 percent of calories from fat.