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:

Quickview
337k Calories
26g Protein
19g Total Fat
15g Carbs
37% Health Score
Limit These
Calories
337k
17%

Fat
19g
30%

  Saturated Fat
10g
63%

Carbohydrates
15g
5%

  Sugar
8g
10%

Cholesterol
77mg
26%

Sodium
1359mg
59%

Get Enough Of These
Protein
26g
53%

Vitamin C
153mg
186%

Vitamin A
4915IU
98%

Vitamin K
53µg
51%

Vitamin B6
0.76mg
38%

Calcium
381mg
38%

Phosphorus
360mg
36%

Vitamin B3
6mg
32%

Selenium
20µg
29%

Vitamin E
3mg
24%

Vitamin B2
0.39mg
23%

Potassium
723mg
21%

Folate
81µg
20%

Fiber
5g
20%

Manganese
0.36mg
18%

Zinc
2mg
18%

Magnesium
56mg
14%

Iron
2mg
14%

Vitamin B5
1mg
12%

Vitamin B1
0.15mg
10%

Vitamin B12
0.5µg
8%

Copper
0.17mg
8%

Vitamin D
0.25µg
2%

covered percent of daily need
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