Swapping mini red and yellow bell peppers for corn chips, these nachos are lower in carbs and incorporate anti-oxidant and vitamin-C rich ingredients.
INGREDIENTS
SERVES 6
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1/2 lb Mini, Raw, Sweet Bell Peppers
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1 tsp Olive Oil
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1/2 lb Poached Chicken Breast In Broth
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1/2 cup Cotija Part Skim Milk Cheese
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1/3 cup Canned Black Beans
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2 tbsp fresh cilantro
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2 tbsp Salsa, Mild
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1/3 cup pomegranate seeds
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1/3 cup Fresh Pineapple
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2/3 fruit without skin and seed Avocados, raw, California
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2 tbsp Pepitas Roasted & Salted Shelled Pumpkin Seeds
DIRECTIONS
1
Preheat oven to 375 degrees.
2
De-seed and halve peppers.
3
Coat sheet pan with 1/2 teaspoon olive oil. Place peppers cut side up. Sprinkle 1/2 teaspoon of olive oil on peppers.
4
Roast peppers for 10-15 minutes or until soft.
5
Remove peppers from oven. Spoon shredded chicken on top of each pepper. Sprinkle cheese on top.
6
Roast peppers with chicken and cheese for another 5 minutes or until cheese begins to melt.
7
Transfer to a serving dish and top with the rest of the ingredients. Serve immediately.