Cheesy Chicken Pepper Nachos
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0 reviews
Unrated
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Prep Time
5 mins
-
Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
213 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Mexican
Cheesy Chicken Pepper Nachos
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Cheesy Chicken Mini Bell Nachos use mini bell peppers, instead of tortilla chips, and then are topped with spicy chicken, couscous, and Sargento Mexican cheese.
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Ingredients
- 2 tablespoons olive oil (divided)
- 6 bell peppers red, green, yellow, orange, mini
- 1 (16-ounce) package couscous
- 1 (15-ounce) can black beans (drained and rinsed)
- 1/2 cup cilantro chopped
- 1 pound chicken breast tender cut into about 1" cubes, boneless skinless
- salt to taste
- black pepper to taste
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon cayenne pepper optional
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 cloves garlic minced
- 1-1/2 cups shredded cheese Sargento® Off the Block 4 Cheese Mexican
- 1 cup pico de gallo salsa
- sour cream guacamole, chopped green onions or chopped cilantro, for garnish
Instructions
- Slice mini bell peppers in half.
- Spray a baking pan with cooking spray.
- Spread the mini bell pepper slices evenly on the baking pan. Drizzle with about 1 tablespoon of olive oil.
- Bake the mini bell pepper slices in a preheated oven at 350 degrees for 10 minutes or until just slightly soft.
- Prepare couscous according to package directions. Drain. Add drained and rinsed black beans and chopped cilantro to the couscous. Set aside.
- Season chicken with salt, pepper, cumin, oregano, and cayenne.
- In a large skillet, over medium-high heat, add oil. Add minced garlic and cook for about 1 minute. Add cubed chicken and cook for about 3 minutes. Turn chicken and cook for another 3 minutes. Remove chicken from skillet and set aside.
- Spoon couscous mixture on top of the sweet bell peppers.
- Spoon the chicken on top of the mini bell pepper slices. Sprinkle with shredded Sargento Off the Blog 4-Cheese Mexican on top.
- Bake for 10 minutes or until cheese is melted and everything is heated through.
- Top with Pico de Gallo salsa.
Nutrition Information
Show Details
Calories
213kcal
(11%)
Carbohydrates
8g
(3%)
Protein
19g
(38%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
57mg
(19%)
Sodium
421mg
(18%)
Potassium
360mg
(8%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
1298IU
(26%)
Vitamin C
39mg
(43%)
Calcium
75mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 421mg | 18% |
| Potassium | 360mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1298IU | 26% |
| Vitamin C | 39mg | 43% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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