Photo: Jennifer Davick; Styling: Amy Burke
Hands-on Time
18 Mins
Total Time
37 Mins
Makes 4 servings

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.

Ratings & Reviews

Easy and low-carb

June 20, 2015
These are a favorite--they're my compromise when my husband wants nachos. I also substitute black beans for the black-eyed peas. They're easy to make, low in carbohydrates, and delicious. I sometimes use less and/or reduced fat cheese. Also, I sometimes broil the marinated peppers if grilling is inconvenient.

jsray0128's Review

July 11, 2011

cadeu0313's Review

July 05, 2011
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!