Description
Spicy mini bell pepper nachos bring a colorful Mexican-inspired twist to classic snacking. Crisp peppers loaded with cheese, salsa, and zesty toppings deliver a delightful appetizer that will surprise and satisfy your taste buds.
Ingredients
Scale
Main Ingredients:
- 680g (1 1/2 pounds) mini bell peppers (about 24)
- 2 cups pepper jack cheese, grated
- 1 (14 ounces/398 milliliters) can black beans, drained and rinsed
- 1 cup corn (frozen or fresh)
Taco Spice Mix:
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
Toppings and Additional Ingredients:
- 2 teaspoons avocado or olive oil
- 1 cup salsa
- 1/4 cup black olives, sliced
- 1/4 cup pickled jalapeno peppers, chopped or sliced
- 4 green onions, sliced
- Fresh cilantro, for garnish
- Sour cream, for serving
- Guacamole, for serving
Instructions
- Craft a flavor-packed spice blend by thoroughly combining ground cumin, chili powder, paprika, salt, and pepper in a mixing vessel.
- Warm a skillet with olive oil over medium-high temperature, introducing black beans, sweet corn kernels, and the freshly prepared spice mixture. Gently sauté for 2 minutes, allowing ingredients to meld and develop robust flavors.
- Meticulously trim the tops off mini bell peppers, delicately removing inner seeds and membranes. Arrange peppers with cut sides facing upward on a parchment-lined baking sheet.
- Generously stuff each pepper cavity with the aromatic bean and corn medley, creating a colorful base for additional toppings.
- Layer peppers with vibrant salsa, briny sliced olives, zesty pickled jalapeños, and a generous blanket of shredded cheese blend.
- Slide the loaded tray into a preheated 350°F oven, allowing ingredients to warm and meld for approximately 10 minutes.
- Transition baking sheet to the uppermost oven rack, activate high-temperature broiler to create a golden, bubbling cheese surface. Monitor closely for 1-2 minutes to prevent burning.
- Extract nachos from oven, crown with freshly sliced green onions and fragrant cilantro leaves.
- Present immediately alongside cool sour cream and creamy guacamole for a complete flavor experience.
Notes
- Master the spice blend by toasting whole spices briefly before grinding for a more intense, complex flavor profile.
- Swap black beans with lentils or quinoa to create a protein-packed alternative for vegetarian or gluten-free diets.
- Pat mini peppers dry thoroughly before filling to prevent excess moisture and ensure crispy, not soggy nachos.
- Use dairy-free cheese alternatives like nutritional yeast or vegan cheese shreds for a completely plant-based version of this appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 40mg