Pepper And Chicken Nachos Recipe

Name: Pepper And Chicken Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves, pressed; 1/4 cup cider vinegar; 1/3 cup olive oil; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 4 medium-size bell peppers, cut into 2-inch pieces; 2 cups chopped deli-roasted chicken; 1 (15 1/2-oz.) can black-eyed peas, drained and rinsed; 1 (7.5-oz.) package sliced sharp Cheddar cheese; 1/3 cup loosely packed fresh cilantro leaves

Servings: persons

4 garlic cloves, pressed
1/4 cup cider vinegar
1/3 cup olive oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 medium-size bell peppers, cut into 2-inch pieces
2 cups chopped deli-roasted chicken
1 (15 1/2-oz.) can black-eyed peas, drained and rinsed
1 (7.5-oz.) package sliced sharp Cheddar cheese
1/3 cup loosely packed fresh cilantro leaves

1
Preheat grill to 350u00b0 to 400u00b0 (medium-high) heat. Combine garlic and next 5 ingredients. Reserve 3 Tbsp. garlic mixture. Pour remaining garlic mixture into a large shallow dish; add peppers, turning to coat. Cover and chill 15 minutes, turning once. Remove peppers from marinade, reserving marinade for basting.
2
Grill peppers, covered with grill lid, 8 to 10 minutes or until peppers blister and are tender, turning occasionally and basting with marinade.
3
Preheat broiler with oven rack 4 inches from heat. Combine chicken and peas with reserved 3 Tbsp. garlic mixture. Place peppers in a single layer on a lightly greased rack in an aluminum foil-lined broiler pan. Quarter cheese slices. Top each pepper with chicken mixture and one cheese quarter.
4
Broil 4 to 5 minutes or until cheese is melted. Remove from oven, sprinkle with cilantro, and serve immediately.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 garlic cloves, pressed, 1/4 cup cider vinegar, 1/3 cup olive oil, 1/2 teaspoon ground cumin, and more.

Yes, Pepper And Chicken Nachos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper And Chicken Nachos

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