Mini Bell Pepper Chicken Nachos
You can never have too many Mexican recipes, so give Mini Bell Pepper Chicken Nachos a try. This recipe makes 4 servings with 327 calories, 25g of protein, and 19g of fat each. For $1.88 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up bell peppers, green onions, salt, and a few other things to make it today. This recipe from Sweet Pea's Kitchen has 2216 fans. It works best as a hor d'oeuvre, and is done in approximately 20 minutes. It is a good option if you're following a gluten free diet. Overall, this recipe earns a super spoonacular score of 91%. Similar recipes include Mini Bell Pepper Loaded Turkey "Nachos, Mini Bell Pepper Loaded Turkey "Nachos, and Bell Pepper Nachos.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 pound mini bell peppers
1/4 cup sliced black olives
1/2 teaspoon black pepper
1 teaspoon chili powder
1/4 cup cilantro
2 cloves garlic, minced
1/8 teaspoon garlic powder
6 green onions, sliced, white parts and green parts separated
3/4 teaspoon ground cumin
1 1/2 cups shredded cheddar/Monterey jack cheese blend
1/8 teaspoon onion powder
1/8 teaspoon dried oregano
1/4 teaspoon paprika
1/8 teaspoon crushed red pepper flakes
1 cup salsa
1/2 teaspoon salt
salt and pepper to taste
1 1/2 cups shredded cooked chicken
1/2 large tomato, diced
1 teaspoon vegetable oil
Equipment:
oven
frying pan
baking sheet
Cooking instruction summary:
1. Heat oven to 350 degrees.2. Heat the oil in a 12 inch non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook and stir 1 minute. Stir in chili powder, garlic powder, red pepper flakes, oregano, paprika, cumin, salt and pepper; cook 30 seconds, stirring constantly. Add chicken and toss until all ingredients are well coated and chicken is warm, about 1-2 minutes. Remove from heat and stir in salsa. Season to taste with additional salt and pepper if necessary.3. Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.4. Spoon chicken mixture evenly over pepper halves. Top with black olives and cheese mixture. Bake nachos for 10 minutes, or until cheese has melted. Remove from oven, top with tomatoes, cilantro, and remaining green onions. Serve.
Step by step:
1. Heat oven to 350 degrees.
2. Heat the oil in a 12 inch non-stick skillet over medium heat.
3. Add garlic and the white parts of the green onions and cook and stir 1 minute. Stir in chili powder, garlic powder, red pepper flakes, oregano, paprika, cumin, salt and pepper; cook 30 seconds, stirring constantly.
4. Add chicken and toss until all ingredients are well coated and chicken is warm, about 1-2 minutes.
5. Remove from heat and stir in salsa. Season to taste with additional salt and pepper if necessary.
6. Slice the ends off each mini bell pepper and slice in half lengthwise.
7. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.
8. Spoon chicken mixture evenly over pepper halves. Top with black olives and cheese mixture.
9. Bake nachos for 10 minutes, or until cheese has melted.
10. Remove from oven, top with tomatoes, cilantro, and remaining green onions.
11. Serve.
Nutrition Information:
covered percent of daily need
