Cheers to it. I try to enjoy mine to the fullest and this weekend was no different.
Friday I decided to try something that I had seen (and pinned on Pinterest) countless times. Sweet Pepper Nachos… Most recently I saw them here on Sam’s blog, (Strong not Skinny), and vowed to try them soon.
SO here is my process. Note the black olives that I forgot to use when it came down to making my plate. I used about a bag and a half of the peppers but only ate about half of that. My daughter came in and finished the rest off, both the chips and the peppers. Guess marching band camp is super intense and creates savage hunger.
I started with chicken breast tenderloin and a little coconut oil in the pan.
While those were browning I cleaned and split my sweet peppers.
About this time I almost gave up. Good grief it seemed like it took FOREVER.
I kept going and got the chicken cooked too. Then I put in the chicken into my KitchenAid mini food processor. I wanted to create more of a ground texture than a shredded texture to the meat.
It came out all nice and “ground” lol.
I added some taco seasonings and some Tapatio. Then I went to work on the hubby’s scoops,
and my peppers.
Halfway through this I almost gave up again. I feel like I’m far too meticulous when it comes to cooking sometimes. The “ground” chicken had to be placed perfectly inside each pepper half.
I sprinkled each set of nachos with a little cheese and baked for about 15 minutes.
Then I arranged a little more than half the peppers on the plate, topped them with a generous portion of shredded lettuce, some pico de gallo, some low fat sour cream and went to town! The hubbs got the same on top of his scoops, in addition to jalapenos.
It was a really delicious trade for the peppers. They were just a little sweet and still had a bit of a crunch when bitten into. I will definitely do this again.
Did you swap anything this weekend? Do anything new? Just sit home and relax (I like those kind of weekends the most)?
Have a hilariously happy Monday lovelies. Until next time!