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Prep 10min
Total20min
Servings6
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Ingredients
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
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Steps
1
Heat oven to 425°. 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.
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You can use 1 1/2 cups of any one color of bell pepper for this Chipotle Bell Pepper Nachos recipe, if you like.
Free up valuable oven space right before a party by microwaving these pepper 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.
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Nutrition Facts
Serving Size:1 Serving
Calories
275
Calories from Fat
155
Total Fat
17g
Saturated Fat
8g
Cholesterol
55mg
Sodium
520mg
Total Carbohydrate
16g
Dietary Fiber
3g
Protein
18g
% Daily Value*:
Iron
8%
8%
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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