no chip “nachos”
I served this appetizer at the Christmas Craft Party and I’ll be bringing it to a family Christmas party
next this weekend. (I think I may be in denial that Christmas is a week from Today!)
It is chicken nachos, minus the chips!
In the place of chips are those adorable mini bell peppers you can find in most grocery stores and always at Costco.
I was in a super time-crunch for the craft party so I used a new product I found at Costco, rotisserie chicken breast meat. It came in a 2 1/2 pound package, I pulled out what I needed, and froze the rest.
Mini Pepper Chicken “Nachos”
1 teaspoon olive oil
2 cloves garlic, minced
6 green onions, sliced, white parts and green parts, separated
1 1/2 cups shredded or chopped cooked chicken breast meat
1 teaspoon chipotle chili powder
1 cup prepared salsa
Salt and freshly ground black pepper to taste
1 pound mini tri-color bell peppers
1 1/2 cups shredded Monterey pepper jack
1 large tomato, diced
1/4 cup cilantro
Preheat oven to 350 degrees. Line a baking sheet with foil.
Heat the oil in a large non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook and stir 1 minute. Stir in the chopped chicken and chili powder. Toss until the chicken is warm, about 1-2 minutes. Remove from heat and stir in salsa. Season to taste with salt and pepper.
Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on the prepared baking sheet.
Spoon chicken mixture evenly into the pepper halves. Top with cheese.
Bake in preheated oven for 10 minutes, or until cheese has melted.
Meanwhile, mix together the chopped tomatoes, cilantro and the green portions of the green onions in a medium bowl.
Remove nachos from oven, top with tomato mixture and then dollop each pepper with sour cream. Serve hot or at room temperature.
Serves 8 to 10