Sunday, May 3, 2015
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!
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 and 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.
at 6:23 AM