Mini Pepper Nachos

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  • Servings

  • 1/4 cup chopped jalapeno pepper
  • Cooking spray
  • 1 12.5-oz can low-sodium chicken breast (in water), drained
  • 6 oz avocado, mashed
  • 1/2 cup plain, low-fat Greek yogurt
  • 2 cups shredded, low-fat cheddar cheese, divided
  • 1 tsp chili powder
  • 24 mini bell peppers, halved with stem, seeds, and membranes removed


    1. Sauté the diced jalapeno in a lightly greased skillet until tender.
    2. Mix the jalapeno, chicken, avocado, yogurt, one cup of cheese, and chili powder in a medium bowl.
    3. Arrange the mini bell peppers in a single layer in a large casserole dish. Fill with chicken mixture, sprinkle with remaining cheese, and broil until cheese has melted, about 2-4 minutes.
    4. Garnish with scallions and serve with salsa, if desired.
    Yields: 4 Servings, 12 Pepper Halves Per Serving
    Per Serving (12 pepper halves per serving): 1 Lean-1 | 3 Vegetables | 1 Healthy Fat

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By |2021-01-21T12:21:08-06:00June 15th, 2018|Comments Off on Mini Pepper Nachos