Pepper and Chicken Nachos

Name: Pepper and Chicken Nachos
Prep time: 37 min
Cook time: 37 min
Total time: 37 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 medium sizes bell peppers, cut into 2-inch pieces; 439 grams black-eyed peas, drained and rinsed; 59 milliliters cider vinegar; 79 milliliters loosely packed fresh cilantro leaves; 4 garlic cloves, pressed; 1 teaspoons ground cumin; 79 milliliters olive oil; 1 teaspoons freshly ground pepper; 473 milliliters chopped deli-roasted chicken; 1 teaspoons salt; 213 grams package sliced sharp Cheddar cheese

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.

Instructions

Preheat grill to 350 to 400 (medium-high) heat.

Equipment you will use

Grill

Combine garlic and next 5 ingredients. Reserve 3 Tbsp. garlic mixture.

Ingredients you will need

Garlic

Pour remaining garlic mixture into a large shallow dish; add peppers, turning to coat. Cover and chill 15 minutes, turning once.

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Peppers

Garlic

Remove peppers from marinade, reserving marinade for basting.

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Marinade

Peppers

Grill peppers, covered with grill lid, 8 to 10 minutes or until peppers blister and are tender, turning occasionally and basting with marinade.

Ingredients you will need

Marinade

Peppers

Equipment you will use

Grill

Preheat broiler with oven rack 4 inches from heat.

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Oven

Combine chicken and peas with reserved 3 Tbsp. garlic mixture.

Ingredients you will need

Whole Chicken

Garlic

Peas

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.

Ingredients you will need

Whole Chicken

Peppers

Cheese

Pepper

Equipment you will use

Aluminum Foil

Broiler Pan

Broil 4 to 5 minutes or until cheese is melted.

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Cheese

Remove from oven, sprinkle with cilantro, and serve immediately.

Ingredients you will need

Cilantro

Equipment you will use

Oven

Equipment

Ingredients

Servings:

4medium sizes

bell peppers, cut into 2-inch pieces 439grams

black-eyed peas, drained and rinsed 59milliliters

cider vinegar 79milliliters

loosely packed fresh cilantro leaves 4

garlic cloves, pressed 1teaspoons

ground cumin 79milliliters

olive oil 1teaspoons

freshly ground pepper 473milliliters

chopped deli-roasted chicken 1teaspoons

salt 213grams

package sliced sharp Cheddar cheese

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.