BellaFina Chicken Nachos
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
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 cup salsa
salt and pepper to taste
1 pound BellaFina peppers
1 1/2 cups shredded cheddar/Monterey jack cheese blend (can be low-fat)
1/4 cup sliced black olives
1/2 large tomato, diced
1/4 cup cilantro
Heat oven to 350 degrees.
Heat the oil in a 12 inch non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook and stir 1 minute. Mix in shredded chicken and chili powder. Toss until all ingredients are well coated with chili powder and chicken is warm, about 1-2 minutes. Remove from heat and stir in salsa. Season to taste with salt and pepper. (I make the chicken mixture slightly salty because the mini peppers are unsalted.)
Slice the ends off each mini bell pepper and slice 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 mixture. Bake nachos for 10 minutes, or until cheese has melted. Remove from oven, top with tomatoes, cilantro, and remaining green onions. Serve.
Yield: 4 side dish servings Adapted from heatovento350.com