Oh my gosh, you guys. I don’t even know where to start with these amazingly simple little bites of heaven…
Dips, finger foods, pizza, hot wings…you name it-I’m ready to devour it on Super Bowl Sunday! But that doesn’t mean that I don’t appreciate a healthier option amongst the sea of fried, carb laden deliciousness. These nacho-less Mini Pepper Chicken Nachos are a fast, easy and a healthier finger food because it uses mini bell peppers instead of chips.
These mini bell pepper nachos are on the table in about 20 minutes. If you want to make it even quicker and easier, use rotisserie chicken instead of cooking it yourself before hand. You can also add half a package of taco seasoning instead of using the spices that I listed below. Like black beans on your nachos? Throw them in there! How about fresh kernel corn? Why not throw those in too? Why not add some jalapeño peppers? The more the merrier is what I like to say! 😉
Mini bell peppers stuffed with chicken, tomatoes, olives and smothered in melted cheese. I promise you won’t even miss the nachos!
Mini bell peppers stuffed with chicken, tomatoes, olives and smothered in melted cheese. You won't even miss the nachos!
Yield: 4 as an appetizer
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 Minutes
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
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon dried oregano
1/4 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup salsa
salt and pepper to taste
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
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.
Source: adapted from Heat Oven to 350
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