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Mini Pepper Nachos

  • Author: Optavia
  • Total Time: 20 Minutes
  • Yield: 4 Servings 1x

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Ingredients

¼ cup diced jalapeno pepper
Cooking spray
1, 12 oz can low-sodium chicken breast (in water), drained
6 oz of avocado, mashed
½ cup plain, low-fat Greek yogurt
2 cups low-fat shredded cheddar cheese, divided
1 tsp chili powder
24 mini bell peppers, halved with stem, seeds, and membranes removed
¼ cup chopped scallions


Instructions

Sauté the diced jalapeno in a lightly greased skillet until tender.
Mix the jalapeno, chicken, avocado, yogurt, one cup of cheese, and chili powder in a medium bowl.
Arrange the mini bell peppers in a single layer in a large casserole dish. Fill with chicken mixture, sprinkle with remaining cheese, and broil until cheese has melted—about 2 to 4 minutes.
Garnish with scallions and serve with salsa, if desired.


Notes

1 LEANER | 3 GREEN | 1 CONDIMENT | 1 HEALTHY FAT
YIELD: 4 SERVINGS, 12 PEPPER HALVES PER SERVING


Nutrition

  • Calories: 330
  • Carbohydrates: 21g
  • Protein: 35g
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