Chicken Picadillo Nachos

Preparation time:10 minutes - cooking time: 25 minutes

Chicken picadillo:
1/2 tsp vegetable oil
8 ounces ground chicken or turkey
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
2 jalapeno peppers, seeded and finely chopped
1 tsp all-purpose flour
1 tsp chili powder
3 tbsp raisins
1 tbsp cider vinegar
2 tsp sugar
1 (14.5-ounce) can diced tomatoes, drained
1 (16-ounce) can pink beans, drained

Nachos:
40 baked tortilla chips
1/2 cup bottled salsa
1/2 cup shredded sharp Cheddar cheese

Preheat oven to 450F.
To prepare chicken picadillo, heat oil in a large nonstick skillet over medium-high heat. Add ground chicken, cumin, oregano, salt, and jalapenos; cook until chicken is browned, stirring to crumble. Stir in flour and chili powder, cook 1 minute. Add raisins, vinegar, sugar, and tomatoes; cook 3 minutes, stirring frequently. Add beans; cook until thoroughly heated.
To prepare nachos, arrange chips on a large baking sheet. Spoon chicken picadillo and salsa evenly over chips; sprinkle with cheese. Bake at 450F for 5 minutes or until cheese is melted.