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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Healthy little appetizers with a kick. Sure to be a hit at the summer parties. Ingredients:
2 bell peppers |
2 plum tomatoes, seeded and chopped |
1/3 cup onion, diced |
1 teaspoon chili powder |
1/2 teaspoon cumin |
1 1/2 cups rice, cooked |
1/2 cup monterey jack cheese |
1/4 cup cilantro |
2 teaspoons hot pepper sauce |
1/2 cup sharp cheddar cheese |
cooking spray |
Directions:
1. Spray large baking sheets with cooking spray. Set aside.
2. Cut bell peppers into 2 x 1.5 inch strips, cut strips into bite-sized triangles (each strip should yield 2 or 3 triangles).
3. Spray large skillet with cooking spray. Add tomatoes, onion, chili powder and cumin. Cook over medium heat 3 minutes until union is tender, stirring occasionally. Remove from heat. STir in rise, monterey jack cheese, cilantro and hot pepper sauce.
4. Top each pepper triangle with roughly 2 tablespoons rice mixture Sprinkle with cheddar cheese. Place on prepped baking sheets and cover with plastic wrap. REfrigerate up to 8 hours before serving.
5. When ready to serve, preheat broiler. Remove plastic wrap. Broil nachoes 6 to 8 inches from heat, 3 to 4 minutes until cheese is bubbly and rice is heated through.
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