Green Pepper Nachos (using green bell pepper slices instead of chips)

Green Pepper Nachos (using green bell pepper slices instead of chips)

Check out these Hot Chicken Recipe images:

Green Pepper Nachos (using green bell pepper slices instead of chips)
Hot Chicken Recipe

Image by eye-shuh

I changed quite a bit of it but got the idea to use the green bell peppers as chips from there.

3 large bell peppers
6 oz shredded chicken (see below for instructions)
1 tsp chili powder
1/2 tsp cayenne pepper
1 tbsp minced garlic (the kind in a big jar of pre-minced, not sure how much for fresh)
1 cup salsa
3 oz shredded cheese
1 jar sliced nacho jalapenos
1 or 2 chopped roma tomatoes
1 small can sliced pitted olives
10 stalks green onions (I discarded the whites and used the green tops only)
salt and pepper to taste

Servings: This was a little much for two people. It would work perfectly for four if you had something to go with it, or you could serve to a small gathering as an appetizer. Double the recipe for a large gathering.

Prepare shredded chicken ahead of time by placing 6 oz of chicken (or extra if you want to have shredded chicken for other meals) in a crock pot. Cover the chicken with enough chicken stock or water until it is mostly covered. Cook on high for 4 hours or low for 6-8 hours. When the time is up and/or it is cooked through, put it on a plate and shred with two forks.

Preheat oven to 350. Line a cookie sheet with foil (for easy clean up).

Cut the top and bottom off of the green bell peppers and take out the seeds, then cut into 1 inch wide slices (or just along the natural seems). Line the peppers up on the cookie sheet.

Put the shredded chicken in a bowl and mix together with chili powder, cayenne pepper, minced garlic, and salsa. Then add salt and pepper to taste – I used my salt and pepper grinders and just did a few grinds of each. If you prepared your chicken previously, then mix the ingredients in a pan and warm them instead of mixing in a bowl. I put my chicken in the crock pot in the morning, so it was still hot when I pulled it out to shred it for dinner.

Spoon chicken mixture over bell peppers, putting about a tablespoon or two in each one. Top with shredded cheese, again, putting a bit of shredded cheese into each one. Then top with sliced jalapenos, I put one in the middle of each pepper slice but you can add more if you like them.

Put the cookie sheet in the oven and bake for 10 minutes to get the cheese nice and melted. Then top each slice with the tomatoes, olives, and green onions.

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