Delicious and much healthier than using tortilla chips. I substituted black beans for black-eyed peas, shredded Manchego for slices of cheddar, and made a "salsa" of avocado, cherry tomatoes, red onion, cilantro and lime juice for topping instead of plain cilantro. Excellent. Use your favorite nacho toppings and make the recipe your own!
Pepper and Chicken Nachos
Photo: Jennifer Davick; Styling: Amy Burke
More From Southern Living
Total: 37 Minutes
- 4 garlic cloves, pressed
- 1/4 cup cider vinegar
- 1/3 cup olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 medium-size bell peppers, cut into 2-inch pieces
- 2 cups chopped deli-roasted chicken
- 1 (15 1/2-oz.) can black-eyed peas, drained and rinsed
- 1 (7.5-oz.) package sliced sharp Cheddar cheese
- 1/3 cup loosely packed fresh cilantro leaves
- 1. Preheat grill to 350° to 400° (medium-high) heat. Combine garlic and next 5 ingredients. Reserve 3 Tbsp. garlic mixture. Pour remaining garlic mixture into a large shallow dish; add peppers, turning to coat. Cover and chill 15 minutes, turning once. Remove peppers from marinade, reserving marinade for basting.
- 2. Grill peppers, covered with grill lid, 8 to 10 minutes or until peppers blister and are tender, turning occasionally and basting with marinade.
- 3. Preheat broiler with oven rack 4 inches from heat. Combine chicken and peas with reserved 3 Tbsp. garlic mixture. Place peppers in a single layer on a lightly greased rack in an aluminum foil-lined broiler pan. Quarter cheese slices. Top each pepper with chicken mixture and one cheese quarter.
- 4. Broil 4 to 5 minutes or until cheese is melted. Remove from oven, sprinkle with cilantro, and serve immediately.
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