Shredded Chicken Nachos in Mini Bell Peppers
Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!
- 1 teaspoon Olive Oil
- 2 cloves Garlic, Minced
- 6 whole Green Onions, Sliced (Whites And Greens Separated)
- 1-½ cup Cooked, Shredded Chicken
- 1 cup Cooked Or Canned Black Beans
- 1 teaspoon Chili Powder
- 1 cup Salsa
- 1 pound Mini Bell Peppers
- 1-½ cup Shredded Cheese (any Kind)
- ¼ cups Chopped Fresh Cilantro
Heat oven to 350 F. 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 for about 1 minute. Mix in shredded chicken, black beans and chili powder. Toss until all the ingredients are well-coated with chili powder and the chicken is warm, about 1-2 minutes.
Remove from heat and stir in the salsa. Season to taste with salt and pepper. Set aside.
Slice the stems off each mini bell pepper and slice peppers in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange them close together in a single layer on a large baking sheet.
Spoon chicken mixture evenly over pepper halves. Top with cheese. Bake nachos for 10 minutes, or until cheese has melted. Remove from oven, top with cilantro, remaining green onions and if desired, additional salsa and Greek yogurt.
Recipe adapted from Heat Oven to 350.