I am not a creature of habit. Well, particularly when it comes to cooking anyway. I don’t really enjoy making the same thing twice as I am always looking to create something new. However, as a go to meal whenever dining alone at home, I often make myself nachos. It’s my one true addiction that I absolutely crave! Nachos aren’t necessarily the healthiest item on a menu and certainly not in the lowest calorie category. At least not until now…!
I created a new way to make nachos, using Talley Farms green bell peppers as the base for my toppings. By removing the calorie and carb laden chips, nachos become a much healthier choice. If you haven’t been a fan of green bell peppers in the past, you really should try them from Talley Farms in Arroyo Grande. It has been their signature crop for over 70 years and each one is an absolute perfect specimen! They are crisp and fresh like no other bell peppers you have ever tasted with thick walls that make them a perfect base for nacho toppings.
For the layers on my nachos, I start with a Citrus Marinated Chicken filling. Marinated in a mixture of fresh orange juice, chiles and spices, this makes a succulent base for the nachos. As a second layer, I have a Black Bean-Corn Salsa with fresh pico de gallo and avocado mixed in. On top, I melt a sprinkling of a Mexican cheese blend. Then to top off the nachos, I garnish with some chopped green onion and a squeeze of fresh lime. A medley of color pops out from each nacho with every bite offering a sensation of crisp, fresh flavor and a hint of spice.
What a fun appetizer to serve at your next party! Each layer can be pre-made and ready for assembly right before your guests arrive. Then just pop them under the broiler, garnish, plate and serve!
Chicken Bell Pepper Nachos with Black Bean-Corn Salsa
Serves 4
- 2/3 cup freshly squeezed orange juice
- 2 jalapeño chiles, stemmed and seeded
- 5 garlic cloves
- 1 tablespoon peppercorns
- 1 tablespoon Kosher salt
- 1/2 bunch cilantro, leaves and stems included (about 1 cup)
- 1 3/4 pounds boneless skinless chicken breast
- 1 ear corn, grilled & kernels cut off the cob
- 2/3 cup black beans, canned-rinsed and drained
- 2/3 cup pico de gallo (make your own with tomatoes, onion, jalapeño, garlic, lime juice, cilantro, salt & pepper)
- 1 avocado, diced
- Kosher salt and fresh ground pepper to taste
- 1 large bell pepper, cored, seeded and cut into 12 wedges
- 1 cup shredded Mexican blend cheese
- 1/4 cup thinly sliced green onions, white and green parts
- lime wedges for serving
- In a blender, combine 1/2 of the orange juice, the jalapeños, garlic, peppercorns and salt. Puree until the peppercorns are completely crushed. Add the cilantro and remaining orange juice and puree until smooth. Place the chicken breasts in a ziptop bag and add the marinade. Turn to coat. Cover and refrigerate for at least 1 hour or up to 12 hours.
- Preheat oven to 350°. Bake the chicken in the marinade until the meat easily shreds, about 45 min to 1 hour. Set the chicken aside to cool. When cool enough to handle, shred the chicken into small pieces and return to the cooking liquid. Keep warm.
- Mix the corn, black beans, pico de gallo and avocado together in a bowl and season with salt & pepper.
- Preheat broiler. Arrange the pepper triangles on a baking sheet. Top with a small spoonful of the chicken filling. Add some salsa on top and sprinkle with the cheese mixture. Broil until the cheese is melted and bubbly.
- To serve; top with green onions and a squeeze of lime.
- Chicken filling can be made up to 2 days ahead. Refrigerate in the cooking liquid and reheat together on the stovetop.
- Salsa can be assembled up to a day ahead without the avocado. Add the diced avocado right before serving.
(click here) for printable recipe