Mini Pepper Nachos

By • September 2, 2016 0 Comments

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Author Notes: A delicious Labor Day cookout recipe brought to you from Medifast’s new Simply Well™: An Everyday, Healthy Cookbook.Food52User1


Serves 4

  • 1/4 chopped jalapeño pepper
  • Cooking spray
  • 1 12.5-oz can low-sodium chicken breast (in water), drained
  • 6 ounces avocado, mashed
  • 1/2 cup plain, low-fat Greek yogurt
  • 2 cups shredded, low-fat cheddar cheese, divided
  • 1 teaspoon chili powder
  • 24 mini bell peppers, halved with stem, seeds, and membranes removed
  • 1/4 cup chopped scallions
  1. Sauté the diced jalapeño in a lightly greased skillet until tender.
  2. Mix the jalapeño, 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 to 4 minutes.
  4. Garnish with scallions and serve with salsa, if desired.

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