Sweet Pepper Nachos
Servings: 6 Servings
Ingredients
- 1 pound shredded rotisserie chicken
- 2 tablespoons balsamic vinegar
- 2 tablespoons spicy mustard
- 24 mini sweet peppers cut in half and seeded OR 4 bell peppers, each cut into 6-chip-size pieces
- 1/2 tablespoon canola oil
- 1/2 cup shredded reduced fat cheddar cheese
- 2 scallions thinly sliced.
Instructions
- Preheat oven to 400 degrees.
- Heat oil in a large sauté pan over medium heat. Add chicken, balsamic vinegar, and mustard. Toss to heat through, about 3 to 4 minutes.
- Line a cookie sheet with aluminum foil and spray with non-stick cooking spray. Spread peppers on cookie sheet in a single layer and fill with shredded chicken mixture.
- Top each pepper with a sprinkle of cheese. Bake until melted; top with scallions. Serve immediately.