We love a good finger food, and your guests will, too! These Chipotle Bell Pepper Nachos are ready in just 20 minutes. Plate them up for family and friends to enjoy as an app, or start your meal with these cheesy, colorful pepper nachos topped with tasty chicken.
Chipotle Bell Pepper Nachos
- Prep Time 10 min
- Total 20 min
- Servings 6
- Ingredients 9
Ingredients
- 4 cups bite-size round tortilla chips
- 2 cups shredded Colby-Monterey Jack cheese (8 ounces)
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped yellow bell pepper
- 1 cup frozen cooked Southwest-seasoned chicken breast strips (from 9-ounce package), thawed
- 4 medium green onions, sliced (1/4 cup)
- 1/2 cup thick salsa
- 2 canned chipotle chilies in adobo sauce, chopped
Instructions
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Step1Heat oven to 425°. Lightly spray large piece of aluminum foil or ovenproof plate with cooking spray.
-
Step2Spread 2 cups of the tortilla chips on foil in 9-inch circle. Sprinkle with about 3/4 cup of the cheese. Top with remaining chips and the bell peppers. Cut chicken strips into smaller pieces if desired; sprinkle over bell peppers. Sprinkle with onions and remaining 1 1/4 cups cheese.
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Step3Bake 6 to 8 minutes or until cheese is melted. Meanwhile, mix salsa and chipotle chilies. Spoon salsa mixture over hot nachos. Serve warm.
Nutrition
275
Calories
17g
Total Fat
18g
Protein
16g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 275
- Calories from Fat
- 155
- Total Fat
- 17g
- Saturated Fat
- 8g
- Cholesterol
- 55mg
- Sodium
- 520mg
- Total Carbohydrate
- 16g
- Dietary Fiber
- 3g
- Protein
- 18g
% Daily Value*:
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 1 Fat;Tips from the Betty Crocker Kitchens
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