Chipotle Bell Pepper Nachos Recipes
BELL PEPPER NACHOS
"Pepper pieces hold a savory cheese and rice topping in this colorful appetizer," says Aneta Kish of La Crosse, Wisconsin.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Cut peppers into 1-1/2- to 2-in. squares. Cut each square in half diagonally to form two triangles; set aside. In a lightly greased skillet, cook the tomatoes, onion, chili powder and cumin over medium heat for 3 minutes or until onion is tender, stirring occasionally. , Remove from the heat. Stir in the rice, Monterey Jack cheese, cilantro and hot pepper sauce. Spoon a heaping tablespoon onto each pepper triangle. Place on greased baking sheets. Sprinkle with cheddar cheese. , Broil 6-8 in. from the heat for 3-4 minutes or until cheese is bubbly and rice is heated through.
Nutrition Facts : Calories 65 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
BELL PEPPER NACHOS (WHOLE30)
Slices of bell pepper loaded with traditional nacho toppings like ground beef, salsa, guacamole, and more. Made in about 30 minutes, Whole30, paleo.
Provided by Cheryl Malik
Categories Appetizer Dinner Main Course
Time 30m
Number Of Ingredients 19
Steps:
- Prepare your bell peppers: cut them in half and deseed, tearing out and discarding the white pith inside. Cut in half width-wise then slice into 3/4" slices. They should be "chip size" - not too narrow or they won't hold enough toppings.
- Heat your oil in a large skillet over medium heat. Add your ground meat and seasonings: taco seasoning, salt, chili powder. If you use a prepackaged taco seasoning, check it for salt before you add much of your own. Brown and crumble the meat, incorporating the seasonings well.
- In a medium bowl, mash together avocado, pico de gallo, lime juice, salt, and cilantro until desired texture.
- In a small bowl, whisk together mayonnaise, chipotle powder, lime juice, and hot sauce.
- Arrange your bell pepper slices with the insides facing up. Top with ground meat then guacamole. Drizzle with chipotle sauce and finish by topping with remaining garnishes, like more pico de gallo, cilantro, red onion, or black olives.
Nutrition Facts : Calories 717 kcal, Carbohydrate 27 g, Protein 24 g, Fat 59 g, SaturatedFat 14 g, Cholesterol 86 mg, Sodium 1774 mg, Fiber 13 g, Sugar 10 g, ServingSize 1 serving
CHIPOTLE BELL PEPPER NACHOS
Wonderful bit sized appetizers ready in 20 minutes. Enjoy cheesy nachos made with bell pepper and chicken to start your meal.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 425°. Lightly spray large piece of aluminum foil or ovenproof plate with cooking spray.
- Spread 2 cups of the tortilla chips on foil in 9-inch circle. Sprinkle with about 3/4 cup of the cheese. Top with remaining chips and the bell peppers. Cut chicken strips into smaller pieces if desired; sprinkle over bell peppers. Sprinkle with onions and remaining 1 1/4 cups cheese.
- Bake 6 to 8 minutes or until cheese is melted. Meanwhile, mix salsa and chipotle chilies. Spoon salsa mixture over hot nachos. Serve warm.
Nutrition Facts : Calories 275, Carbohydrate 16 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 520 mg
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