A few weeks ago my husband and I were over at my parent’s house and I stumbled upon my diary from when I was nine. It included such treasures as this:
It’s me, Jordan. I just wanted to say that I love writing in this diary.
PS – I will probably write again later!
My family and I couldn’t stop laughing at the funny musings of my nine year old self.
Ironically, I turned twenty-five over the weekend and it has me feeling like I’m really an adult now, as if the last few years were just the preteen stage of adulthood.
The good news is whether I’m a real adult or not, I can still stuff my face with nachos. Nachos are for all ages!
I made dinner out of these nachos but they could certainly be appetizers as well. They will satisfy your cheesy nacho craving while giving you a boost in your veggie intake. Mini pepper nachos for the win. :)
Mini Pepper Nachos; adapted from my sis-in-law, Emily
serves 4-6 as an appetizer, serves 2 for dinner
10-15 mini peppers*, cut in half, remove seeds
1 lb. boneless skinless chicken breast**, cut into bite size pieces
1/2 medium onion, diced
1- 1 1/2 c. shredded cheese (I used a combo of pepper jack & monterey jack.)
Dash of chili powder, cumin, garlic powder, dried oregano, salt, & pepper to season the chicken
1 T. olive oil
Tomato & cilantro for topping
Salsa & guacamole for dipping
The Prep: Preheat oven to 350°. Heat the olive oil in a skillet over medium heat. Cook the chicken for about 10-12 minutes, seasoning with chili powder, cumin, garlic powder, oregano, salt and pepper. Add in the onion and continue cooking until the chicken is no longer pink inside and the onions are becoming translucent, 2-3 minutes. In an oven proof skillet or 9×9 baking dish, lay the pepper halves on the bottom, next layer on the chicken & onions, top with the cheese. Bake for 15-20 minutes until the cheese is melted and the peppers are heated through. Top with fresh tomatoes and cilantro. Dip in salsa and guacamole.
*If you can’t find mini peppers, cut regular bell peppers into 2 inch pieces. I would estimate 2-3 bell peppers to be equivalent.
**You could also use beef or turkey or for a vegetarian option, use black or pinto beans. Use the same seasonings.