Chicken Pepper “Nachos” – I know that grilling season is quickly coming to an end for many people and that everyone is probably very ready for fall and all that comes with it food-wise but I couldn’t help but post this recipe. We’ve made it several times this summer and have all but devoured it every time before I had a chance to take a picture.
This was another one of those “I-don’t-know-about-this” dishes. (I need to have more faith in my recipe picking ability, apparently.) And as usual, I was pleasantly surprised. I am not joking when I say that they carry an explosion of flavor. I’d never (knowingly) had black-eyed peas before this dish but they are delicious!
To me, they are lighter than a lot of other beans and more tender, too. They take on the flavor of the lime, cilantro, and cumin beautifully. Letting everyone marinade for just a few minutes is well worth it and then the smokiness from the grill adds a whole separate dimension of flavor to these little beauties.
If you are so inclined to make these, and I encourage you to do so, you can definitely make them indoors with a grill pan and the oven. That’s how I did it the first time!
Chicken Pepper “Nachos”
- 4 garlic cloves, minced or pressed
- 1/4 cup cider vinegar |
- 1/3 cup olive oil
- zest and juice of 1 lime, plus more to taste
- 1/2 tsp. ground cumin
- 1/3 cup loosely packed fresh cilantro leaves, minced, plus more for garnish
- Kosher salt and freshly ground black pepper, to taste
- 4 medium bell peppers, stemmed, seeded, then halved & quartered
- 2 cups cooked, shredded chicken
- 1 (15 ½-oz.) can black-eyed peas, drained & rinsed
- ~1 ½ cups shredded sharp cheddar cheese
1. Preheat grill to 350° to 400° (medium-high) heat.
2. Combine garlic, vinegar, olive oil, zest and lime juice, cumin, cilantro, and salt & pepper in a medium bowl. Reserve
3 tablespoons of garlic mixture; set aside.
4. Pour remaining garlic mixture into a large shallow dish and add prepared peppers, turning to coat. Cover and chill for 15 minutes. Meanwhile, combine chicken, black-eyed peas, and reserved marinade. Season with salt and pepper and more lime juice, if desired.
5. Remove peppers from marinade and grill, covered with grill lid, 8 to 10 minutes or until peppers blister and are tender, turning occasionally.
6. Using a baking sheet, set a piece of heavy-duty aluminum foil inside so that peppers can be transferred easily. (You will transfer the aluminum foil only to the grill.) Place peppers in a single layer on the aluminum foil. Divide the chicken mixture evenly over the peppers and top with shredded cheese.
7. Return to the grill and heat until cheese is melted, checking often. Remove from grill, sprinkle with cilantro, and serve immediately.
adapted from Southern Living.