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.

  • Prep Time 10 min
  • Total Time 20 min
  • Servings 6

4
cups bite-size round tortilla chips
2
cups shredded Colby-Monterey Jack cheese (8 ounces)
1/2
cup chopped red bell pepper
1/2
cup chopped green bell pepper
1/2
cup chopped yellow bell pepper
1
cup frozen cooked Southwest-seasoned chicken breast strips (from 9-ounce package), thawed
4
medium green onions, sliced (1/4 cup)
1/2
cup thick salsa
2
canned chipotle chilies in adobo sauce, chopped

  • 1 Heat oven to 425º. Lightly spray large piece of aluminum foil or ovenproof plate with cooking spray.
  • 2 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.
  • 3 Bake 6 to 8 minutes or until cheese is melted. Meanwhile, mix salsa and chipotle chilies. Spoon salsa mixture over hot nachos. Serve warm.

Expert Tips

You can use 1 1/2 cups of any one color of bell pepper if you like.

Free up valuable oven space right before a party by microwaving these nachos instead. Assemble nachos as directed (without foil) on a microwavable plate. Microwave uncovered on High 5 to 6 minutes, rotating plate every 2 minutes, until cheese is melted. Spoon salsa mixture over nachos.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
275
(
Calories from Fat
155),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
8g,
8%
),
Cholesterol
55mg
55%;
Sodium
520mg
520%;
Total Carbohydrate
16g
16%
(Dietary Fiber
3g
3%
),
Protein
18g
18%
;
% Daily Value*:
Iron
8%;
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.