Instructions

1. Heat the oven to 425 degrees.
2. In a large skillet, heat the olive oil and then add in the ground chicken, breaking it up into small pieces with a wooden spoon as it browns. Next add the cumin, garlic powder, salt, green chilies, Ro*Tel and the black beans to the pan and stir to combine.
3. Simmer for 5 minutes to cook out some of the juices in the pan and then remove from the heat. Cover and set aside.
4. Measure out a heaping tablespoon of the cheese and place it on a baking sheet lined with parchment.
5. Space each pile out so you only have 6 on the sheet at a time because they will spread as they cook.
6. Bake for 6-7 minutes and remove from the oven. Let the cheese sit for a minute after you take it out of the oven and then with a thin metal spatula, carefully take it off the pan and lay it over a rolling pin to harden. If you want a flat crisp then just place the crisps on a wire baking rack to harden.
7. Repeat with the rest of the cheese, you should get about 24 crisps.
8. Fill each crisp with the warm chicken topping and a scoop of guacamole.