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Pepper and Chicken Nachos Recipe

   
 

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     Pepper and Chicken Nachos

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   18 min.

Ingredients
4 garlic cloves, pressed
1/4 cup cider vinegar
1/3 cup olive oil
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. freshly ground pepper
4 medium-size bell peppers, cut into 2-inch pieces
2 cups chopped deli-roasted chicken
1 (15.5-oz.) can black-eyed peas, drained and rinsed
 
1 (7.5-oz) package sliced sharp chedder cheese
1/3 cup loosely packed fresh cilantro leaves

Instructions
1. Preheat grill to 350-400 degrees (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.
2. Grill peppers, covered with grill lid, 8-10 minutes or until peppers blister and are tender, turning occasionally and basting with marinade.
3. 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.
4. Broil 4-5 minutes or until cheese is melted. Remove from oven, sprinkle with cilantro, and serve immediately.


Originally Submitted
3/9/2012





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