I’m back! We are officially moved into our new house and I am officially posting my first recipe from the new kitchen. If I can get all of the boxes off of my countertops, I will post kitchen photos, Yay! So Cinco De Mayo is just around the corner, one of my favorite food holidays. I am a sucker for nachos and all of their cheesy glory. I thought a nice twist would be to use these mini bell peppers instead of tortilla chips. They are so nice and crunchy and give the nachos a little sweetness. You will not miss the chips.
Mini Pepper Chicken and Bean Nachos
Ingredients
- 1 cup cooked shredded chicken
- 1 cup canned black beans rinsed
- 1 tablespoon taco seasoning mix
- 1/2 cup water
- 1/2 cup Monterey Jack/ Cheddar cheese
- 1 bag mini bell peppers cut in half and seeded
- sour cream green onion, guacamole, jalapeno peppers for garnish
Instructions
- In a small saucepan add shredded chicken, beans, water and seasoning mix. Heat until warm, about 5 minutes.
- Place pepper halves on sheet pan.
- Add chicken mixture to peppers and top with cheese.
- Place in oven and broil until cheese melts, about 3-5 minutes.
- Top with garnishes.
Heather,
So glad you are moved in!! Love the blog! The recipes are great.
Love to Jay and hug and kiss the babies for me!
Love you!
Sherry