Indulge in these vibrant Flavorful Mini Bell Pepper Chicken Nachos that are low carb, gluten-free, and grain-free. Made with tender rotisserie chicken, a delightful mix of cheeses, and topped with fresh cilantro, diced onions, and avocado, these nachos will surely become a party favorite!
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Remove the tops of the mini bell peppers, cut them in half lengthwise, and remove seeds and veins. Place the prepared mini bell pepper halves on the lined baking sheet.
In a large bowl, mix together the shredded rotisserie chicken, chili powder, cumin, salt, garlic powder, onion powder, paprika, and dried oregano.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken mixture, and sauté for about 5 minutes until heated through.
Spoon the cooked chicken evenly onto the mini bell pepper halves. Layer half of the shredded Colby and Monterey Jack cheese on top, followed by a portion of diced cilantro, onions, diced avocado, and tomatoes.
Add the remaining cheese over the layered toppings, and bake for 10 minutes or until cheese is melted and bubbly.
Remove from the oven, and sprinkle the remaining cilantro, onions, and avocado over the baked nachos.