Chipotle Bell Pepper Nachos

Gluten Free
Health score
14%
Chipotle Bell Pepper Nachos
20 min.
6
568kcal

Suggestions


Are you ready to elevate your nacho game? Introducing Chipotle Bell Pepper Nachos, a vibrant and flavorful dish that’s perfect for any occasion! Whether you’re hosting a casual lunch, enjoying a cozy dinner, or simply craving a delicious snack, these nachos are sure to impress. With a delightful combination of colorful bell peppers, savory Southwest-seasoned chicken, and a generous layer of melted Colby-Monterey Jack cheese, each bite is a burst of flavor that will tantalize your taste buds.

What makes this recipe even more appealing is its gluten-free nature, making it a fantastic choice for those with dietary restrictions. In just 20 minutes, you can whip up a satisfying meal that serves six, making it ideal for sharing with family and friends. The addition of chipotle chilies in adobo sauce adds a smoky kick that perfectly complements the freshness of the bell peppers and the richness of the cheese.

So, gather your ingredients and get ready to indulge in a plate of Chipotle Bell Pepper Nachos that not only looks stunning but also delivers on taste. Perfect for game day, movie night, or any gathering, these nachos are bound to become a favorite in your household. Let’s dive into this delicious recipe and bring some excitement to your dining table!

Ingredients

  • cups tortilla chips 
  • ounces monterrey jack cheese shredded
  • 0.5 cup bell pepper red chopped
  • 0.5 cup bell pepper green chopped
  • 0.5 cup bell pepper yellow chopped
  • cup chicken tenderloins frozen thawed cooked (from 9-ounce package)
  • 0.3 cup spring onion sliced
  • 0.5 cup salsa thick
  •  chipotles in adobo canned chopped

Equipment

  • oven
  • aluminum foil

Directions

  1. Heat oven to 425°. Lightly spray large piece of aluminum foil or ovenproof plate with cooking spray.
  2. Spread 2 cups of the tortilla chips on foil in 9-inch circle.
  3. Sprinkle with about 3/4 cup of the cheese. Top with remaining chips and the bell peppers.
  4. Cut chicken strips into smaller pieces if desired; sprinkle over bell peppers.
  5. Sprinkle with onions
  6. and remaining 1 1/4 cups cheese.
  7. Bake 6 to 8 minutes or until cheese is melted. Meanwhile, mix salsa and chipotle chilies. Spoon salsa mixture over hot nachos.
  8. Serve warm.

Nutrition Facts

Calories568kcal
Protein16.44%
Fat44.24%
Carbs39.32%

Properties

Glycemic Index
16.83
Glycemic Load
0.33
Inflammation Score
-8
Nutrition Score
19.819999902145%

Flavonoids

Luteolin
0.79mg
Kaempferol
0.07mg
Myricetin
0.03mg
Quercetin
0.88mg

Nutrients percent of daily need

Calories:567.82kcal
28.39%
Fat:28.48g
43.81%
Saturated Fat:9.62g
60.14%
Carbohydrates:56.95g
18.98%
Net Carbohydrates:51.22g
18.63%
Sugar:2.86g
3.18%
Cholesterol:58.88mg
19.63%
Sodium:667.97mg
29.04%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:23.82g
47.64%
Vitamin C:50.33mg
61%
Phosphorus:440.3mg
44.03%
Calcium:377.76mg
37.78%
Selenium:21.74µg
31.06%
Vitamin B6:0.59mg
29.4%
Vitamin K:28.11µg
26.77%
Vitamin B3:5.35mg
26.73%
Magnesium:93.16mg
23.29%
Fiber:5.72g
22.89%
Vitamin E:3.41mg
22.73%
Vitamin A:910.14IU
18.2%
Zinc:2.55mg
16.99%
Vitamin B5:1.67mg
16.69%
Vitamin B2:0.27mg
15.76%
Potassium:457.7mg
13.08%
Iron:2.01mg
11.16%
Vitamin B1:0.17mg
11.02%
Folate:31.3µg
7.82%
Copper:0.14mg
6.91%
Vitamin B12:0.39µg
6.54%
Manganese:0.08mg
4.24%
Vitamin D:0.27µg
1.77%