Tuesday, June 24, 2014

Paleo Bell Pepper Nachos

I've tried all sorts of alternatives to tortilla chips when it comes to nachos: plantain chips, homemade sweet potato chips and crispy skins, homemade flax and coconut flour chips... the list goes on.

When my kids requested yet another nacho night I decided to keep it simple: peppers. I didn't prep them beyond simply cutting and seeding, so today's recipe isn't so much about the vehicle but what fills them.

I made some delicious shredded chicken, then topped it off with dairy-free "cheese" sauce. I did choose to use a little raw cheddar melted on top, but you could completely skip that.

I didn't par-cook the peppers at all beforehand to ensure that they'll still be firm and crisp enough to pick up by hand. I served mine topped with salad and guacamole.

This was a hard dish to photograph, but definitely tastier than it looks (promise!).

Paleo Bell Pepper Nachos

3 tbs. olive oil
2 lbs. chicken breast, cut into strips
1 tbs. chili powder
1 tsp. salt
2 medium onions, thinly sliced
5 minced garlic cloves
2 cups organic chicken broth
juice of one lime

Heat oil in a large saucepan over medium-high heat. Add chicken, chili powder and salt and cook for 3 minutes per side. Add onions, tossing to combine, and cook for 3 more minutes. Stir in garlic and cook for another minute.

Pour in chicken broth and allow to come to a boil. Lower heat and cover pan, cooking until liquid is almost completely absorbed (it took about 45 minutes for me).

Shred chicken and squirt lime juice over, stirring to mix it in.

nut-free "cheese" sauce
3/4 cup coconut milk
1 tbs. arrowroot starch
1 tbs. butter or ghee
1/4 cup nutritional yeast
juice of 1/2 lemon
salt, pepper and garlic powder to taste

Combine milk and starch in a bowl, whisking to remove lumps. Meanwhile, melt butter in a small saucepan over medium heat. Add milk mixture, nutritional yeast and lemon, lowering heat and stirring with a whisk.

Heat until the mixture is smooth, then remove from heat. Season to taste and serve.

3-4 bell peppers, seeded and cut into "boats"
raw cheddar (optional)
nacho toppings of choice

Place peppers on a rimmed baking sheet or in a baking dish. Fill with chicken mixture. Pour cheese sauce over top. Sprinkle with raw cheddar, if using.

Put in oven and bake for 8-10 minutes. Top as desired and serve.

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