Mini Pepper Chicken and Bean Nachos

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.

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Mini Pepper Chicken and Bean Nachos

How to make pepper nachos.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Appetizer

Cuisine: Mexican

Keyword: peppers

Servings: 4

Calories: 70kcal

Author: Heather

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.

Nutrition

Calories: 70kcal | Carbohydrates: 8g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 598mg | Potassium: 212mg | Fiber: 3g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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