Pepper and Chicken Nachos
Photo: Jennifer Davick; Styling: Amy Burke
How to Make It
Step 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.
Step 2
Grill peppers, covered with grill lid, 8 to 10 minutes or until peppers blister and are tender, turning occasionally and basting with marinade.
Step 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.
Step 4
Broil 4 to 5 minutes or until cheese is melted. Remove from oven, sprinkle with cilantro, and serve immediately.
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jsray0128's Review
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cadeu0313's Review
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!
Easy and low-carb