Pepper and Chicken Nachos
Pepper and Chicken Nachos might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 40g of protein, 46g of fat, and a total of 703 calories. This recipe serves 4. This recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 37 minutes. Head to the store and pick up ground cumin, black-eyed peas, cider vinegar, and a few other things to make it today. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. It is a good option if you're following a gluten free diet.
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.
Grill peppers, covered with grill lid, 8 to 10 minutes or until peppers blister and are tender, turning occasionally and basting with marinade.
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.
Broil 4 to 5 minutes or until cheese is melted.
Remove from oven, sprinkle with cilantro, and serve immediately.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 20 dollars per bottle.
Willamette Valley Vineyards Whole Cluster Rose of Pinot NoirBright pink in color with aromas of juicy strawberry, cherry, tropical lychee and vanilla cream, watermelon, strawberries and cream, red cherry and honeysuckle. Dry with a medium-body, round mouthfeel and vibrant flavors of nectarine, peach, honeysuckle and minerality. The refreshing acidity creates a lively and clean finish.This rosé is a versatile wine to pair with food as it can stand up to complex cuisines yet is comfortable with simple salads and seasonal vegetables. Enjoy with salmon sliders, ahi tuna, vegetable curries, bruschetta, balsamic chicken kabobs, wood-fired flatbreads, niçoise salads, cheese and charcuterie boards. Serve chilled.