1 pie crust for a 10-inch pie *
4 eggs
1 cup half-and-half
2 cups chicken, cooked and diced
1 1/2 cups broken tortilla chips
2 cups Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
1 cup chunky salsa with cilantro
1 (15-ounce) can black beans, rinsed and drained
1/2 teaspoon salt **
1/2 teaspoon pepper

Preheat oven to 350 degrees.

In a medium bowl, beat eggs with wire whisk until blended.  Beat in half-and-half.  Stir in chicken, chips, cheeses, salsa, black beans and salt.  Pour into pie shell.  Sprinkle pepper over top of filling.

Bake 55 to 65 minutes or until crust is a light golden brown and knife inserted into the center comes out clean.  (Adjust the time if using small pie shells…don't over bake!)

This is good served with sour cream and salsa.

* You can use Marie Callender's deep dish pie shells if you are in a hurry.  (freezer section)  They come two to a package – and are a wonderful substitute for the real thing.  If you use them, this recipe will fill the two shells.

I had fun playing with this one…I added a can of fire roasted chopped green chiles (drained).  You can change it up by using a different type of meat in place of the chicken.

** I was concerned by the salt in the chips and the cheese – so didn't add the salt this time.  I might add a little next time…