Mini Pepper Chicken Nachos

Who doesn’t love nachos??  However, they can be high in points and unhealthy.  This recipe attempts to fix that!  Replace the chips (and carbs) with mini bell peppers instead and top with regular nacho ingredients and shredded chicken.  Delicious!!

I found this recipe on the Heat Oven to 350 blog.

Servings:  4

Size:  1/4 of the nachos

Points Plus: 5pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time:  10 minutes

Rating: 4 stars – Very Good

Ingredient List:

1 tsp. vegetable oil

2 cloves garlic, minced

6 green onions

1 1/2 cups shredded cooked chicken

1 tsp. chili powder

1 cup salsa

Salt & pepper to taste

1 pound mini bell peppers

1 1/2 cup shredded cheddar-monterey jack blend, reduced-fat

1/4 cup black olives, sliced

1/2 large tomato, diced

1/4 cup fresh cilantro

Directions:

Preheat oven to 350°.  In a large skillet, heat oil and add garlic and green onions, cook for a few minutes.  Add in shredded chicken and chili powder; mix well until the chili powder evenly coats the chicken and onions – cook until the chicken is warmed through.  Remove the pan from the heat and stir in the salsa and season with salt & pepper to taste.  Prepare the pepper nacho chips by cutting off the tops of each pepper and slicing in half lengthwise to form chips.  Place the peppers on a large cookie sheet.  Scoop the chicken mixture onto each mini pepper and then top with shredded cheese and black olives.  Bake the chicken nachos in the oven for about 10 minutes or until the cheese is melted.  Before serving, top the nachos with tomatoes and fresh cilantro.

Tip:

Make the chicken in your crock-pot the night before you want to serve this recipe!  Crock pots are a great tool in making prep for entertaining easy!

XOXO Megan