Saturday, February 28, 2015

mini bell pepper chicken nachos... 20 minutes

the goods:

1 teaspoon vegetable oil
2 cloves garlic, minced
6 scallions, sliced, white and green parts separated
1 and 1/2 cups shredded cooked chicken
1 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon red pepper flakes
1/8 teaspoon dried oregano
1/4 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

1 cup salsa
1 pound mini bell peppers
1 and 1/2 cups shredded cheddar/Monterey Jack cheese blend

Heat oven to 350 degrees. In a large skillet over medium heat, heat oil. Add garlic and white parts of scallions and cook, 1 minute. Stir in spices; cook 30 seconds, stirring constantly. Add chicken and toss until chicken is well coated in spice mixture and heated through, 1 to 2 minutes. Remove from heat and stir in salsa. Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and arrange on a rimmed baking sheet. Spoon chicken mixture evenly over peppers. Sprinkle with cheese and bake 10 minutes. Remove from oven and sprinkle with scallion greens.

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