Chipotle Bell Pepper Nachos

  • Prep 10 min
  • Total 20 min
  • Servings 6

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

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.

  • 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.

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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