A huge thank you to Jennifer from our Facebook community who tested these completely guilt-free nachos and can confirm that this is a big winner!
from Heat Oven to 350 (be sure to check out their blog for even more enticing pictures and recipes)
1 teaspoon vegetable oil
2 cloves garlic, minced
6 green onions, sliced, white parts and green parts separated
1 1/2 cups shredded cooked chicken
1 teaspoon chili powder
1 cup salsa
salt and pepper to taste
1 pound mini bell peppers (these are usually sold by the bag in the produce section near the full-sized bell peppers)
1 1/2 cups shredded cheddar/Monterey jack cheese blend (can be low-fat)
1/4 cup sliced black olives
1/2 large tomato, diced
1/4 cup cilantro
Heat oven to 350 degrees.
Heat the oil in a 12 inch non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook and stir 1 minute. Mix in shredded chicken and chili powder. Toss until all ingredients are well coated with chili powder and chicken is warm, about 1-2 minutes. Remove from heat and stir in salsa. Season to taste with salt and pepper. (I make the chicken mixture slightly salty because the mini peppers are unsalted.)
Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.
Spoon chicken mixture evenly over pepper halves. Top with black olives and cheese mixture.
Bake nachos for 10 minutes, or until cheese has melted. Remove from oven, top with tomatoes, cilantro, and remaining green onions. Serve.