Monday, August 4, 2014

Mini Pepper Chicken Nachos


I saw these a while back on another blog and pinned them immediately. I'm trying to eat less junk food, and although tortilla chips shouldn't really count as junk food, unfortunately they do. At least right now. But this is a genius way to have nachos without the chips - and I promise, you won't even miss them! This nicely-spiced chicken mixture is PERFECT in mini peppers - and it ups your veggie intake. All good stuff! These make a great appetizer, and a great dinner alike. Enjoy them on their own for dinner or alongside a big green salad - either way, you WILL enjoy them.

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. Combine the chili powder, garlic powder, red pepper flakes, oregano, '


paprika, cumin, salt and pepper; add this to the skillet


and 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.


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.

Spoon chicken mixture evenly over pepper halves. Top with black olives


and cheese. Bake at 350 for 10 minutes, or until cheese has melted.


If you like, top with tomatoes, cilantro, and remaining green onions.

One year ago: Tropical Sunrise Muffins
Two years ago: Raspberry Streusel Muffins
Three years ago: Raspberry Almond Bars
Four years ago: Black Forest Freezer Pie
Five years ago: Fruit Crisp

Get more great recipes at Mouthwatering Mondays, Inspiration Mondays, Mix it Up, Melt in Your Mouth, Totally Talented, Create Link Inspire, Clever Chicks, Try a New Recipe, Share Your Stuff, Tasty Tuesday, Tickle my Tastebuds, Hearth and Soul, Cast Party, What's Cooking, What's Cooking 2, Yuck Stops Here.

Mini Pepper Chicken Nachos

1 tsp. vegetable oil
2 cloves garlic, minced
6 green onions, sliced, white parts and green parts separated
1 1/2 cups shredded cooked chicken
1 tsp. chili powder
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. crushed red pepper flakes
1/8 tsp. dried oregano
1/4 tsp. paprika
3/4 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. black pepper
1 cup salsa
1 pound mini bell peppers
1 1/2 cups shredded cheddar/Monterey jack cheese blend
1/4 cup sliced black olives
1/2 large tomato, diced
1/4 cup cilantro

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.

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.

Spoon chicken mixture evenly over pepper halves. Top with black olives and cheese. Bake at 350 for 10 minutes, or until cheese has melted. Remove from oven, top with tomatoes, cilantro, and remaining green onions. Serves 6-8 as an appetizer.

Recipe Source: Sweet Pea's Kitchen

4 comments:

  1. Nachos were one of my favorite foods growing up. It was my go-to when we would go out to a Mexican restaurant. I gave that up because of the chips, so now I just eat them as a special treat here and there. Thanks for linking at The Yuck Stops Here to help #stoptheyuck. Hope to see you again this week. Chrystal @ YUM eating

    ReplyDelete
  2. This looks SO good! Thanks for linking up with "Try a New Recipe Tuesday." I hope you will be able to join us again this week. http://our4kiddos.blogspot.com/2014/08/try-new-recipe-tuesday-august-12.html

    ReplyDelete
  3. What a delicious way to make nachos much, much healthier! Love this recipe, Sara. Thank you so much for sharing it with us at the Hearth and Soul hop. Pinned and will tweet too!

    ReplyDelete
  4. These look so good and the perfect nacho substitution! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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