I am not a huge football fan although I was a cheerleader for years!! I can work some pom poms! With Super Bowl Sunday around the corner, I wanted to serve something delish and undercover healthy! My husband loves nachos and so I wanted to see if I could find a healthy twist on nachos that would be filling but not waist busting! Looky what I found on Heat Oven to 350! Yes, beyond yummy Mini Pepper Chicken Nachos! He won't even miss the bad stuff!
Mini Pepper Chicken Nachos
You will need:
1tsp vegetable oil
2 cloves minced garlic
1 1/2 cup shredded cooked chicken ( I used already cooked rotisserie chicken to save time)
1 tsp chili powder
1 cup salsa
salt and pepper to taste
1 lb mini bell peppers
1 1/2 cups shredded Monterey Jack cheese
1/4 cup sliced black olives
1/2 large tomato
1/4 cup cilantro
Heat oven to 350 degrees.
Heat oil in a skillet over medium heat. Add garlic and white parts of scallions and cook stirring 1 minute. Mix in chicken and chili powder. Mix well and cook for 1-2 minutes. Remove from heat and stir in salsa. Season to taste with salt and pepper.
Slice the ends off each pepper and slice it 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.
Spoon chicken mixture evenly over pepper halves. Top with black olives and cheese.
Bake nachos for 10 minutes or until cheese is melted. Remove from oven and top with tomatoes, cilantro and remaining scallions. Enjoy!!