Nachos are a particularly evil food because not only are they incredibly addicting, but they’re nutritionally empty, so you have absolutely no excuses or solace after having downed a plateful. Nachos are maniacal little devils, and they’ll laugh in your face as they draw you in with ooey gooey cheese and crunchy chips.
I got hit with a particularly nasty nacho craving the other day, but I didn’t have any chips. How the heck are you supposed to make nachos without one of the two essential components? I’ll tell you how: you improvise.
The Smart Cookie Cook is the queen of improvisation, and if you don’t believe me, then check out these Oven-Roasted Mini Pepper Nachos. These are going to completely change how you think about nachos. Those chips you thought were so vital to the nacho equation suddenly are no longer necessary.
In all reality, tortilla chips are pretty darn boring. We generally don’t eat them plain unless we’re starving and desperate; they need to be buried in toppings galore. These oven-roasted mini peppers, on the other hand, are the exact opposite. They’re succulent, crunchy, and bursting with sweet flavor.
If you can keep yourself from inhaling the juicy little devils fresh from the oven, then you can blanket them in two kinds of ultra-melty cheese and kick them up with zesty seasonings. They are so addicting and perfect for snacking. Plus they’re much more nutritionally beneficial than traditional nachos.
The funny thing is I’m not even a big pepper fan, but I could not keep my paws off of these. I might’ve eaten almost the entire batch myself.
Please don’t judge me.
A Few Tips Before You Get Cooking:
- If you want some extra spice, use pepper jack cheese instead of mozzarella.
- You can load these up with even more toppings: guacamole, diced tomatoes, jalapenos, salsa, and more.
- Don’t drown the peppers in oil or they’ll be soggy.
- Double or triple this recipe to create a killer party appetizer.
Oven-Roasted Mini Pepper Nachos
By The Smart Cookie Cook
- 10 mini sweet pepper, halved
- 2 tsp. olive oil
- 2 tsp. taco seasoning
- ¼ tsp. salt
- ½ cup shredded mozzarella cheese
- ½ cup shredded sharp cheddar cheese
- Optional: sliced black olives, for topping
- Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
- Lay peppers out in a single layer, cut side up. Drizzle with olive oil, taco seasoning, and salt. Bake for 8-10 minutes, or until tender and sizzling. Top with cheeses and return to oven for another 5-7 minutes or until cheese is melted and bubbling.
- Top with black olives and enjoy.