Pepper and Chicken Nachos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 garlic cloves, pressed |
1/4 cup cider vinegar |
1/3 cup olive oil |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
4 medium-size bell peppers, cut into 2-inch pieces |
2 cups chopped deli-roasted chicken |
1 (15 1/2-oz.) can black-eyed peas, drained and rinsed |
1 (7.5-oz.) package sliced sharp cheddar cheese |
1/3 cup loosely packed fresh cilantro leaves |
Directions:
1. Preheat grill to 350° to 400° (medium-high) heat. Combine garlic and next 5 ingredients. Reserve 3 Tbsp. garlic mixture. Pour remaining garlic mixture into a large shallow dish; add peppers, turning to coat. Cover and chill 15 minutes, turning once. Remove peppers from marinade, reserving marinade for basting.
2. Grill peppers, covered with grill lid, 8 to 10 minutes or until peppers blister and are tender, turning occasionally and basting with marinade.
3. Preheat broiler with oven rack 4 inches from heat. Combine chicken and peas with reserved 3 Tbsp. garlic mixture. Place peppers in a single layer on a lightly greased rack in an aluminum foil-lined broiler pan. Quarter cheese slices. Top each pepper with chicken mixture and one cheese quarter.
4. Broil 4 to 5 minutes or until cheese is melted. Remove from oven, sprinkle with cilantro, and serve immediately.
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