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My review
Low-Carb Chicken Nacho Bites
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SunnyDaysNora
"These tasty little treats are full of flavor and amazingly snackable. Always a game day winner!"
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Ingredients
35 m servings 388Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Combine shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning in a large bowl.
- Spray a baking dish with cooking spray. Fill each pepper with as much chicken mixture as possible and place in the baking dish. Sprinkle pepper halves with 1/4 cup Mexican cheese blend. Cover with olives and remaining 1/4 cup cheese.
- Bake in the preheated oven until cheese is melted and peppers have begun to soften, 15 to 20 minutes. Top each cooked pepper with a dollop of pico de gallo and sour cream.
Footnotes
- Cook's Notes:
- For a spicier nacho bite, substitute jalapenos for the mini bell peppers.
- You can make your own taco seasoning with 1 teaspoon chili powder, 1/2 teaspoon seasoned salt, 1/8 teaspoon oregano, 1/8 teaspoon red pepper flakes, 1/8 teaspoon ground black pepper, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon cayenne powder, and 1/8 teaspoon cumin.