Buffalo Chicken Bell Pepper Nachos

• porcje: 6 servings
• czas aktywny: 5 minutes
• całkowity czas: 20 minutes

Składniki

6 large red (yellow or orange bell peppers)

3 cups shredded chicken*

1 cup nonfat Greek yogurt or light sour cream*

¼ cup hot sauce

1 ½ teaspoon lemon juice

1 teaspoon smoked paprika

Pinch kosher salt and black pepper

¾ to 1 cup shredded sharp cheddar cheese

Optional chopped scallions and additional hot sauce for drizzling on top

* You can use a rotisserie chicken; remove skin and shred the breasts using your fingers.

** The yogurt taste is subtle

Wskazówki

Preheat oven to 375°. Coat a large baking sheet (or 2 standard sheets) with nonstick oil spray and set aside.

Remove the stems and seeds from the bell pepper and cut each into quarters. Lay the bell pepper “chips” on the prepared baking sheet(s) in a single layer with their insides facing up.

In a large mixing bowl, combine the yogurt (or sour cream), hot sauce, lemon juice, paprika, salt and pepper until smooth and creamy. Add the chicken and mix until all the pieces are well coated.

Using a fork or tong, add creamy chicken on to each bell pepper “chip” and sprinkle the shredded cheese evenly over the tops. Bake for about 10 to 15 minutes, until the cheese is melted.

Remove the baking sheet from the oven and garnish with optional chopped scallions and small drizzles of extra hot sauce (or serve these extra things on the side).

Wartości Odżywcze

• Wielkość Porcji: 4 Quarter Pieces
• Kalorie: 280 kcal
• Tłuszcz Całkowity: 8 g
• Tłuszcz Nasycony: 2.5 g
• Tłuszcz Nienasycony: 5.5 g
• Cholesterol: 110 mg
• Sód: 730 mg
• Węglowodany Całkowite: 12 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 8 g
• Białko: 42 g