Ingredients
| 16 | ounces boneless, skinless chicken breasts, diced |
| 2 | tablespoons corn oil |
| 1 | large onion, chopped |
| salt, to taste | |
| pepper, to taste | |
| 3/4 | cup sweet barbeque sauce |
| 1/4 | cup Dijon mustard |
| 40 | corn chip cups |
| sour cream |
Instructions
In a large skillet over high heat, cook chicken in corn oil until done. Add onion and cook 2 minutes more, or until onion is golden brown. Season with salt and pepper. Add barbeque sauce and mustard. Cook until heated through, stirring occasionally. Divide barbeque chicken mixture into the corn chip cups. Add a dollop of sour cream to each cup.
