Bell Pepper Chimi Nachos
by Lynne A.
Nonstick cooking spray1 medium green, yellow, and red bell pepper
1 teaspoon olive oil (or any oil suitable for cooking)
1/3 cup finely chopped onion
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 Tablespoon cilantro, fresh (can substitute basil)
1
1/2 cups cooked rice (excellent with yellow but can use white, Spanish, or mixture)
1/4 cup Monterey Jack cheese (use pepper jack to make spicier)
1/4 cup salsa
1/2 cup shredded cheddar cheese
4 (5 oz.) José Olé® Steak and Cheese Chimichangas or José Olé® Chicken and Cheese Chimichangas, partially thawed.
Preheat oven to 425°F.
Spray large backing sheets with cooking spray. Set aside.
Cut bell peppers into 24 pieces, approximately 2 inch x 2 inch.
In large nonstick skillet, add oil and onion. Cook over medium heat until onion is tender, about 3 minutes. Remove from heat. Stir in chili powder, garlic powder, cumin, cilantro, cooked rice, and Monterey Jack cheese.
Place 2 Tablespoons rice mixture on top of each pepper triangle. Place on baking sheets and cover with plastic wrap. Refrigerate up to 8 hours before serving.
When ready to serve, slice each José Olé® Chimichanga into 6 slices. Top prepared peppers with a Chimichanga slice.
Bake at 425° for 15 minutes or until heated through. Remove from oven. Sprinkle with cheddar cheese. Return to oven for 2 to 3 minutes or until cheese has melted. Remove from oven. Top with salsa to serve.
Makes 24 appetizers.
Preparation Time: 20-25 minutes
Baking Time: 15-18 minutes