Mini peppers are used in place of chips for this buffalo chicken nachos recipe. The perfect football party recipe!
We’re going to talk about these Buffalo Chicken Mini Pepper Nachos, because they’re the bomb, but first … We’re going to talk about Chipotle.
My friend just taught me this Chipotle hack that changed my life, so I’m sharing it with you!
This particular hack is for when you just can’t decide whether you want the burrito or the burrito bowl.
Solution:
- Order a burrito bowl filled to the brim with all your favorite toppings.
- Ask for a tortilla on the side.
- Shake up the contents of your bowl with the lid still on.
- Dump half the contents of the bowl in the tortilla, and WHAM you have a burrito.
- Eat the other half of your bowl with chips. Or a fork. Or save it for later.
GENIUS I KNOW.
Okay, now on to these Buffalo Chicken Mini Pepper Nachos. These are some of the most delicious low-carb nachos eevveerrrr.
Mini peppers are used in place of chips, so you don’t have to feel guilty smothering on just a liiitttllle … okay a lot of extra cheese.
These babies get American cheese AND blue cheese. You can use a rotisserie chicken to cut down on time, or even prepare the chicken and buffalo sauce in your slow cooker!
Save RecipeIngredients
- 2 boneless skinless chicken breasts, cooked and shredded
- 1/2 - 1 cup buffalo sauce
- 1 pound mini peppers, halved and seeded
- 1 cup low fat shredded white American cheese
- Low-fat blue cheese crumbles
- Green onion, for garnish
Instructions
- Prepare the peppers face up on a baking sheet sprayed with non-stick spray.
- In a bowl, combine chicken and buffalo sauce. Spoon the chicken onto the peppers, then sprinkle with white American cheese.
- Broil in your oven until the cheese melts - about 3-4 minutes.
- Sprinkle with blue cheese and green onion. Enjoy!
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