Mini Pepper Nachos

Ingredients

• 1/4
  
  chopped jalapeño pepper
  
• 
  
  Cooking spray
  
• 1
  
  12.5-oz can low-sodium chicken breast (in water), drained
  
• 6
  
  ounces avocado, mashed
  
• 1/2
  
  cup plain, low-fat Greek yogurt
  
• 2
  
  cups shredded, low-fat cheddar cheese, divided
  
• 1
  
  teaspoon chili powder
  
• 24
  
  mini bell peppers, halved with stem, seeds, and membranes removed
  
• 1/4
  
  cup chopped scallions
  

Directions

1. Sauté the diced jalapeño in a lightly greased skillet until tender.
2. Mix the jalapeño, chicken, avocado, yogurt, one cup of cheese, and chili powder in a medium bowl.
3. Arrange the mini bell peppers in a single layer in a large casserole dish. Fill with chicken mixture, sprinkle with remaining cheese, and broil until cheese has melted, about 2 to 4 minutes.
4. Garnish with scallions and serve with salsa, if desired.