Mini Pepper Chicken Nachos

 

What you need:

1 teaspoon vegetable oil

2 cloves garlic, minced

6 green onions, sliced, white parts and green parts separated

1 1/2 cups shredded cooked chicken*

1 teaspoon chili powder

1 cup salsa*

salt and pepper to taste

1 pound mini sweet peppers (sold by the bag, found near full-sized bell peppers
    in the produce section)

1 1/2 cups shredded cheese (nacho or taco blend)

1/4 cup sliced black olives

Garnish: diced tomato, chopped cilantro, sour cream

 

How to do it:

1. Heat oven to 350°F.

2. Heat the oil in a large non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook and stir 1 minute. Mix in shredded chicken and chili powder. Toss until all ingredients are well coated with chili powder and chicken is warm, about 1-2 minutes. Remove from heat and stir in salsa. Season to taste with salt and pepper. 

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.

5. Bake nachos for 10 minutes, or until cheese has melted. Remove from oven, top with tomatoes, cilantro, and remaining green onions. Enjoy!

 

 

*Shredded Chicken - I usually cook a couple pounds of chicken breasts covered in low-sodium chicken broth in a crock pot on high for about 3 hours. I will season with homemade taco seasoning or garlic powder & paprika. I keep a batch in the fridge to use for quesadillas, this nacho recipe, salads, chicken tacos, etc. Super versatile! 

 

 

*I use this homemade blender salsa recipe. I haven't bought salsa in years! I love this stuff!

 

Recipe inspiration.