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Poblano Pepper Nachos Recipe

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This recipe for Poblano Pepper Nachos, by , is from For The Love of Eating , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sharon Riter

Category:
Category:

Ingredients:  
Ingredients:  
6 poblano peppers, seeded, cut into small nacho-sized wedges
2 tbsp. extra-virgin olive oil
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder
Kosher salt
Freshly ground black pepper
1 1/2 c. shredded Monterey Peper Jack cheese (8 oz pkg)
1 1/2 c. shredded cheddar (8 oz pkg)
Black olives
2 chicken breasts poached in water sprinkled with Adobo Seasoning, then shredded
1 c. pico de gallo salsa
Guacamole (optional)
1/2 c. pickled jalapeņo slices
1/2 c. sour cream
1 tbsp. milk

Directions:
Directions:

DIRECTIONS
Preheat oven to 425° and line two small baking sheets with foil.
Divide bell peppers between baking sheets. Toss with olive oil, cumin, chili powder, and garlic powder. Season generously with salt and pepper. Lay the wedges on the baking sheets in a single layer, cut side up. Bake until peppers are crisp-tender, about 10 minutes.
Top bell peppers with both Monterey Pepper Jack and cheddar. Bake until cheese is bubbly, about 10 minutes.
Top with shredded chicken, guacamole, salsa, and pickled jalapeņos and sliced black olives. In a small bowl, whisk sour cream and milk together and drizzle over bell peppers.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minute
Personal Notes:
Personal Notes:
This was a hit with Scott and Michael (and myself!)

 

 

 

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