CHIPOTLE BELL PEPPER NACHOS

Chipotle Bell Pepper Nachos image

Wonderful bit sized appetizers ready in 20 minutes. Enjoy cheesy nachos made with bell pepper and chicken to start your meal.

Provided by Betty Crocker Kitchens

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

4 cups bite-size round tortilla chips
2 cups shredded Colby-Monterey Jack cheese (8 ounces)
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 cup frozen cooked Southwest-seasoned chicken breast strips (from 9-ounce package), thawed
4 medium green onions, sliced (1/4 cup)
1/2 cup thick salsa
2 canned chipotle chilies in adobo sauce, chopped

Steps:

Heat oven to 425°. Lightly spray large piece of aluminum foil or ovenproof plate with cooking spray.
Spread 2 cups of the tortilla chips on foil in 9-inch circle. Sprinkle with about 3/4 cup of the cheese. Top with remaining chips and the bell peppers. Cut chicken strips into smaller pieces if desired; sprinkle over bell peppers. Sprinkle with onions and remaining 1 1/4 cups cheese.
Bake 6 to 8 minutes or until cheese is melted. Meanwhile, mix salsa and chipotle chilies. Spoon salsa mixture over hot nachos. Serve warm.

Nutrition Facts : Calories 275, Carbohydrate 16 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 520 mg