Step 1: Ingredients
Tomato, Chopped - 1 cup to 1 1/2 cup as desired
Red Onion, Chopped - 1 Cup
Green Bell Pepper, Chopped - 1 Cup
Emerils Southwest Seasoning - 1/4 TSP or to taste
If you can't find it in the store then here is the link to his recipe for it at Food Network:
Chips - 12 ounces or about half of a 24 ounce bag (282 grams)
Chunky Salsa - 12 ounces or about half of a 24 ounce jar
Sharp Cheddar, Shredded - 2 to 3 handfuls or more if you like.
Crushed Red Pepper - a hearty pinch (optional garnish)
Chicken, 2 breasts or 1 pound (453 grams) cut into bite sized pieces
Pickled Sliced Jalepeno's, as desired for optional topping
Cilantro, about 1/2 tsp dried or to taste
Pepperjack Cheese - 4 ounces (113 grams)
Black Beans - 1 can (425 grams) drained well
Black Olives, slided- 1 can (63 grams)
Taco Seasoning - 1 packet, (28 grams)
Olive Oil - 1 to 2 TBSP
Water - 2/3 cup (5 oz)
Avocado - 1 whole
Sea Salt - 1/4 TSP or to taste
Cayenne Pepper - 1/8 TSP
Cumin - 1/8 TSP
Cilantro - 1/2 TSP
Lime Juice - 1 TSP or to taste
Garlic (finely chopped) - 1 clove
Sour Cream can be added as a Garnish as well
Step 2: Making the Veggies Sweat
Add the onion and green bell pepper, tossing to coat, and stir occasionally allowing vegetables to sweat.
Although a little more time consuming, this creates a more even heat and texture.
They're done when tender and begin to color.