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–+ servings
Servings: 4

Pimientos de Padrón Pepper "Nachos"

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Ingredients 

  • 1 lb padron peppers or pimientos de padrón
  • 1/2 cup freshly shredded Mexican blend, pepper jack, mozzarella, or cheddar cheese

Filling:

  • 1 1/2 cups shredded cooked chicken
  • 1/2 cup plain Greek yogurt
  • 2 Tbsps hot sauce of choice

Topping ideas:

  • 1/4 cup chopped tomatoes
  • 2 green onions, sliced
  • 1/2 ripe but firm avocado, diced
  • 1/4 cup pitted black olives, sliced

Instructions 

  • Preheat your oven to 450 degrees f. and line a large sheet pan with parchment paper.
  • Slice your peppers in half lengthwise and remove the seeds. Place the pepper halves, cut side up, on your prepared sheet pan.
  • In a medium bowl, combine all the filling ingredients and stir well. Taste test and add more hot sauce or Greek yogurt to your desired taste and consistency.
  • Stuff each pepper half with the chicken mixture and lay on the sheet pan with a bit of space in between.
  • Sprinkle lightly with shredded cheese.
  • Roast in your preheated oven for 8-10 minutes, or just until the tops start to brown.
  • Remove from the oven and add your favorite toppings.
  • Enjoy while hot!
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