Description
These Chicken Healthy Nachos on Mini Bell Peppers are a nutritious, colorful alternative to traditional nachos. Crisp mini bell peppers are loaded with flavorful shredded chicken spiced with a blend of seasonings, topped with cheese and olives, then baked until melty. Finished fresh with tomato, cilantro, and green onions, these nachos are the perfect gluten-free appetizer or snack.
Ingredients
Units
Scale
Chicken Mixture
- 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
Vegetables & Toppings
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the nachos.
- Prepare Chicken Mixture: Heat vegetable oil in a 12-inch non-stick skillet over medium heat. Add minced garlic and the white parts of the sliced green onions. Sauté for 1 minute until fragrant. Stir in chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, salt, and black pepper. Cook the spices for about 30 seconds, stirring constantly to release their aroma. Add shredded chicken and toss until fully coated and warmed through, about 1-2 minutes. Remove from heat and stir in the salsa. Taste and add additional salt and pepper if necessary.
- Prepare Peppers: Slice the ends off each mini bell pepper and then slice them in half lengthwise. Remove the seeds and ribs. Press each half open so the peppers lay as flat as possible. Arrange the peppers closely together in a single layer on a large baking sheet.
- Assemble Nachos: Spoon the seasoned chicken mixture evenly over each pepper half. Sprinkle sliced black olives and the shredded cheese blend over the top.
- Bake: Place the baking sheet in the preheated oven and bake for 10 minutes, or until the cheese is fully melted and slightly bubbly.
- Add Fresh Toppings & Serve: Remove the nachos from the oven. Top with diced tomato, chopped cilantro, and the remaining green parts of the green onions. Serve immediately while warm.
Notes
- You can use leftover or rotisserie chicken for convenience.
- Switch up the cheese or add jalapenos for extra heat.
- For a dairy-free option, use vegan cheese or omit cheese altogether.
- Best served immediately for optimum crispness of the peppers.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 5g
- Sodium: 730mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 68mg
