Description
A healthier twist on classic nachos, this recipe uses mini bell peppers as the base instead of chips, topped with flavorful shredded chicken, melted cheese, and fresh toppings. Perfect as a low-carb appetizer or snack.
Ingredients
Units
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For the Chicken Mixture:
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- 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
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For Assembly:
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- 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
Instructions
- Prepare the Chicken Mixture: Heat the vegetable oil in a skillet over medium heat. Add the minced garlic and the white parts of the sliced green onions. Sauté for about 1 minute until fragrant. Stir in the shredded chicken, chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, cumin, and salt and pepper. Mix well to coat the chicken with the spices. Add salsa and cook for 2-3 minutes until the mixture is warmed through. Set aside.
- Prepare the Bell Peppers: Cut the mini bell peppers in half lengthwise and remove the seeds and membranes, creating little ‘pepper boats’. Arrange the peppers cut side up on a baking sheet lined with parchment paper.
- Assemble the Nachos: Spoon the chicken mixture evenly across the bell pepper halves. Sprinkle the shredded cheese blend over the chicken, ensuring each pepper is evenly coated with cheese.
- Bake the Nachos: Place the baking sheet in the preheated oven at 350°F (175°C). Bake for about 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Add Toppings and Serve: Remove the peppers from the oven and top them with sliced black olives, diced tomatoes, the green parts of the sliced green onions, and chopped cilantro. Serve immediately and enjoy!
Notes
- You can substitute ground turkey or beef for the chicken if preferred.
- For added spice, include fresh jalapeño slices as a topping.
- Use your favorite salsa variety to customize the flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 3g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
