Description
These Chicken Healthy Nachos on Mini Bell Peppers are a fresh, low-carb alternative to traditional nachos, featuring seasoned shredded chicken and a melted cheddar-Monterey jack cheese blend atop sweet and crunchy mini bell pepper halves. This easy, vibrant appetizer comes together quickly, making it perfect for parties or a nutritious snack with plenty of flavor, color, and customizable toppings.
Ingredients
Units
Scale
Main Ingredients
- 1 pound mini bell peppers
- 1 1/2 cups shredded cooked chicken
- 1 cup salsa
- 1 1/2 cups shredded cheddar/Monterey jack cheese blend
- 1/4 cup sliced black olives
- 1/2 large tomato, diced
- 1/4 cup cilantro, chopped
- 6 green onions, sliced (white and green parts separated)
Spices and Seasonings
- 1 teaspoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon dried oregano
- 1/4 teaspoon paprika
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Salt and pepper to taste
Instructions
- Preheat the Oven: Start by heating your oven to 350°F (175°C), allowing it to preheat while you prepare the rest of the ingredients.
- Cook Aromatics & Season the Chicken: In a 12-inch non-stick skillet, heat the vegetable oil over medium heat. Add the garlic and the white parts of the green onions, cooking and stirring for about 1 minute, until fragrant. Stir in the chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper, and cook for another 30 seconds, stirring constantly to release the spices’ aromas.
- Add Chicken & Salsa: Add the shredded chicken to the skillet, tossing it with the spices until well coated and heated through (1–2 minutes). Remove from heat and stir in the salsa, mixing until evenly combined. Taste and add extra salt and pepper if desired.
- Prepare Bell Peppers: Slice the ends off each mini bell pepper and then cut in half lengthwise. Remove seeds and ribs, then press each half open so they lay as flat as possible. Arrange the pepper halves close together, cut side up, in a single layer on a large baking sheet.
- Assemble the Nachos: Evenly spoon the chicken mixture over the prepared pepper halves. Sprinkle with the shredded cheese blend and sliced black olives, distributing them across all the peppers.
- Bake: Place the baking sheet in the oven and bake for 10 minutes, or until the cheese is melted and bubbly.
- Add Fresh Toppings and Serve: Remove the nachos from the oven and top with diced tomatoes, cilantro, and the sliced green parts of the green onions. Serve immediately while warm.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience and faster prep.
- Mini bell peppers can be prepped ahead of time and stored in the refrigerator until ready to assemble.
- Customize toppings to your taste; try Greek yogurt or guacamole as an add-on, or swap out the cheese for a different variety.
- These nachos are naturally gluten-free and lower in carbs than traditional tortilla chip nachos.
- If you like extra spice, serve with sliced fresh jalapeños or hot sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 6g
- Sodium: 800mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg
