Tuesday, August 19, 2014

Pepper Chicken Nachos

Pepper Chicken Nachos 

This is fun appetizer and a healthy alternative to “real” nachos. We made it as a dinner entrée but it would make a fun appetizer for a party if you have people who are coming who would prefer a healthy pick instead of lots of junk food!

2 tablespoons of extra virgin olive oil
2 cloves garlic, minced
2 small onions, sliced and chopped
2 large boneless skinless chicken breasts
1 teaspoon chili powder
1 cup salsa
Salt and pepper to taste
4 large bell peppers split into four quarters
1 1/2 cups shredded cheddar/monterey jack cheese blend(we were out of that so I went for motzerella) 
1/4 cup sliced black olives
1/2 large tomato, diced


Dice the peppers into 4 quarters and coat with olive oil – place in the oven at 350 degrees for 15 minutes to soften the peppers while cooking the chicken
Cut up chicken into bite size pieces and place into a large skillet to sauté
Add in 2 tablespoons of extra virgin olive oil
Once chicken begins to brown mince garlic and add in chili powder and salt and pepper. In addition add in sliced onions and salsa. Let simmer until the peppers are done
Take the peppers from the oven and spoon chicken mixture onto it
Top with cheese tomatoes and olives
Bake until cheese melts

Makes about 16 nacho peppers 

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