INGREDIENTS
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4 ounces tortilla chips (enough to cover a flat baking sheet or heatproof platter)
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2 cups diced barbecued chicken
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8 ounces grated Cheddar, Monterey Jack cheese blend
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2 green onions, chopped (include green parts)
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1 fresh jalapeno, seeds and stems removed, minced (or more to taste)
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1/4 teaspoon ground cumin