Bell Pepper Chicken Nachos Recipe

2      Reviews by:    Samantha Summers   Bell Pepper Chicken Nachos Recipe combines boiled chicken, onion, garlic, chili powder, cumin, salsa and bell pepper to create a delicious appetizer or main dish with this chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Southwestern    Servings: 6 Calories: 48 per serving Print Preview Rate This Recipe Prep Time:   30 Minutes Cook Time:   55 Minutes Total Time:   1 Hour, 25 Minutes

INGREDIENTS

• 1 chicken breast
• 1 tsp. olive oil
• 3 Tbl. chopped onion
• 1 tsp. garlic, minced
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 4 Tbl. salsa
• 2 bell pepper
• Guacamole, optional
• Pinch salt and pepper

DIRECTIONS

• Place chicken breast in medium pot of water. Bring to boil and cook for 15 minutes. Remove chicken from water and cool. After chicken cools, remove any skin and bone and using forks, shred chicken.
• Preheat oven to 375°F. In a skillet, heat olive oil and saute onion and garlic until onion is soft. Add shredded chicken to skillet. Add chili powder, cumin, salt and pepper and mix well.
• Cut bell peppers, lengthwise, between natural lines formed by butt end of pepper to form small boat like slices of peppers. Remove seeds and veins from pepper. Remove stem portion from pepper.
• Add salsa to chicken mixture and mix well. Fill each cavity of bell pepper boats with chicken mixture. Place boats on sheet pan. Place in oven and cook for 20 minutes. Remove boats from oven, top with salsa and guacamole, if desired. Serve.

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