Pepper and Chicken Nachos

Ingredients

• 4 medium size bell peppers cut into 2-inch pieces
• 15.5 oz black-eyed peas drained and rinsed canned
• 0.3 cup cider vinegar 
• 0.3 cup cilantro leaves fresh loosely packed
• 4  garlic cloves pressed
• 0.5 teaspoon ground cumin 
• 0.3 cup olive oil 
• 0.5 teaspoon pepper freshly ground
• 2 cups deli-roasted chicken chopped
• 0.5 teaspoon salt 
• 7.5 oz sharp cheddar cheese sliced

Equipment

• oven
• grill
• aluminum foil
• broiler
• broiler pan

Directions

1. Preheat grill to 350 to 400 (medium-high) heat.
2. Combine garlic and next 5 ingredients. Reserve 3 Tbsp. garlic mixture.
3. Pour remaining garlic mixture into a large shallow dish; add peppers, turning to coat. Cover and chill 15 minutes, turning once.
4. Remove peppers from marinade, reserving marinade for basting.
5. Grill peppers, covered with grill lid, 8 to 10 minutes or until peppers blister and are tender, turning occasionally and basting with marinade.
6. Preheat broiler with oven rack 4 inches from heat.
7. Combine chicken and peas with reserved 3 Tbsp. garlic mixture.
8. 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.
9. Broil 4 to 5 minutes or until cheese is melted.
10. Remove from oven, sprinkle with cilantro, and serve immediately.