Low-Carb Chicken Nacho Bites
1 large cooked chicken breast
1 cup pico de gallo
1 cup sour cream
1 cup shredded Mexican cheese blend
1 tablespoon taco seasoning mix
1 (8 ounce) package mini sweet bell peppers
halved lengthwise and seeded
1 (2.25 ounce) can chopped olives
Preheat oven to 350 degrees F (175 degrees C).
Combine shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning in a large bowl.
Spray a baking dish with cooking spray. Fill each pepper with as much chicken mixture as possible and place in the baking dish. Sprinkle pepper halves with 1/4 cup Mexican cheese blend. Cover with olives and remaining 1/4 cup cheese.
Bake in the preheated oven until cheese is melted and peppers have begun to soften, 15 to 20 minutes. Top each cooked pepper with a dollop of pico de gallo and sour cream.
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