Mini Pepper Nachos

Prep Time: 15 minutes

Cook Time: 5 minutes

Yield: 4 servings, 12 pepper halves per serving

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

  
  

Directions

1. Sauté the diced jalapeno in a lightly greased skillet until tender.

2. Mix the jalapeno, chicken, avocado, yogurt, chili powder, and half of the cheese in a medium bowl.

3. 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.

4. Garnish with scallions and serve with salsa, if desired.

Nutrition Facts: 330 calories | 13g fat | 21g carbohydrate | 35g protein