• Prep Time:
  • Cooking Time:
  • Serves:

Mini Pepper Chicken Nachos

  • Recipe Submitted by on

Category: Dinner Party, Main Dish, Tomatoes, Chicken, Peppers

 Ingredients List

  • 1 teaspoon vegetable oil
  • 2 cloves garlic, minced
  • 6 green onions, sliced, white parts and green parts separated
  • 1 1/2 cups shredded cooked chicken
  • 1 teaspoon chili powder
  • 1 cup salsa
  • salt and pepper to taste
  • 1 pound mini bell peppers (these are usually sold by the bag in the produce section near the full-sized bell peppers)
  • 1 1/2 cups shredded cheddar/Monterey jack cheese blend (can be low-fat)
  • 1/4 cup sliced black olives
  • 1/2 large tomato, diced
  • 1/4 cup cilantro


1. Heat oven to 350 degrees.

2. Heat the oil in a 12 inch non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook and stir 1 minute. Mix in shredded chicken and chili powder.

2. Toss until all ingredients are well coated with chili powder and chicken is warm, about 1-2 minutes. Remove from heat and stir in salsa. Season to taste with salt and pepper. (I make the chicken mixture slightly salty because the mini peppers are unsalted.)

3. 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 a large baking sheet.

4. Spoon chicken mixture evenly over pepper halves. Top with black olives and cheese mixture.

5. Bake nachos for 10 minutes, or until cheese has melted.

6. Remove from oven, top with tomatoes, cilantro, and remaining green onions. Serve

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?