Patty Millay is back for another edition of What's Cookin'? and, this morning, she is sharing a recipe that's perfect for celebrating Cinco de Mayo!  She's serving up Grilled Pepper Nachos!

A message from Patty:
Cinco de Mayo is on the way and ya'll know how I love a good theme for dinner! This makes a really great appetizer or light dinner.  Grab your sombrero and get your grill tongs.  We're grillin' this one out veggie style!
Photo by Patty Millay
Photo by Patty Millay
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GRILLED PEPPER NACHOS 
4 bell peppers (any color you like)
2 cups shredded cooked chicken
4 green onion (chop both green and white parts)
2 cloves garlic (finely chopped)
1 teaspoon chili powder
1/2 cup fried (or grilled) corn
1/2 cup black beans (rinsed and drained)
1 cup salsa
2/3 cup chopped fresh cilantro
1 1/2 cups shredded cheddar cheese
3/4 cup sliced black olives
1/2 cup sour cream
canola oil
salt
pepper

Heat a few tablespoons of vegetable oil in a non stick skillet, add onion and garlic, saute' for 2 minutes.  Add chili powder, corn black beans and shredded chicken, toss until well blended and the chicken is warm.  Remove from heat and add salsa plus a pinch of salt and pepper.

Wash and half the peppers, spoon the chicken mixture evenly into the pepper halves.  Top with shredded cheddar cheese and grill over medium heat 10-15 minutes.  Top with sour cream, olives and cilantro - serve immediately.

These can be prepped ahead and kept in the fridge overnight.  You can also bake these in the oven if it rains on your fiesta!  You can adjust the heat with your favorite hot sauce.

 

For more recipes from Patty Millay, check her blog What's for Dinner with Patty!  And stay tuned to The CB Radio Show.  Patty will be with us once a month with a new tasty recipe for you to try!

What's Cookin'? is sponsored each week by Murphy Appliance Company in Owensboro!

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