For the Chicken: Cut the chicken into thin strips and add to a medium size bowl. Add in the spices and mix the chicken with the spices. Drizzle some Extravagonzo Red Chili Culinary Oil in a skillet. Add the chicken to the Extravagonzo Red Chili Culinary Oil and cook until lightly browned.

For the Tortilla Chip Topping: cut the tortillas into strips and fry them in a small pan of Extravagonzo Red Chili Culinary Oil until they are brown. After they are brown lay the strips on a paper towel and set aside.

For the Black Beans: You can either warm the black beans in a small pot right before assembling the dish…..or you can assemble the dish and put the serving dish into the microwave to warm up the beans

For the Dish: In a serving bowl, add the black beans (use ½ of the can for each serving and use a slotted spoon so that not too much of the black bean liquid goes into the serving bowl). If you didn’t warm up the beans in a small pot first, warm them up real quick in the microwave after putting them in the serving dish.

Lay pieces of the warm chicken over the black beans. Grate the cheese and add it on top of the chicken. For each serving, cut a lime into quarters and squeeze the juice of 3 of the quarters over the black beans, chicken and cheese. Dice the tomatoes and add to the top of the cheese.

Then top with sour cream and the tortilla chips. Garnish with the chives or chopped green onions and any leftover shredded cheese if you have it.