Pepper and Chicken Nachos

• YIELD: Makes 4 servings
• HANDS-ON: 18 MINUTES
• TOTAL: 37 MINUTES
• COURSE: Main Dishes, Appetizers

Ingredients

• 4 garlic cloves, pressed
• 1/4 cup cider vinegar
• 1/3 cup olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 medium-size bell peppers, cut into 2-inch pieces
• 2 cups chopped deli-roasted chicken
• 1 (15 1/2-oz.) can black-eyed peas, drained and rinsed
• 1 (7.5-oz.) package sliced sharp Cheddar cheese
• 1/3 cup loosely packed fresh cilantro leaves

Preparation

• 1. Preheat grill to 350° to 400° (medium-high) heat. Combine garlic and next 5 ingredients. Reserve 3 Tbsp. garlic mixture. Pour remaining garlic mixture into a large shallow dish; add peppers, turning to coat. Cover and chill 15 minutes, turning once. Remove peppers from marinade, reserving marinade for basting.
• 2. Grill peppers, covered with grill lid, 8 to 10 minutes or until peppers blister and are tender, turning occasionally and basting with marinade.
• 3. Preheat broiler with oven rack 4 inches from heat. Combine chicken and peas with reserved 3 Tbsp. garlic mixture. Place peppers in a single layer on a lightly greased rack in an aluminum foil-lined broiler pan. Quarter cheese slices. Top each pepper with chicken mixture and one cheese quarter.
• 4. Broil 4 to 5 minutes or until cheese is melted. Remove from oven, sprinkle with cilantro, and serve immediately.

Southern Living JULY 2011

Bean and Ham Pasta

Prep Time: 25 Min | Ready In: 25 Min

Ingredients

• 1 (14.5 ounce) can chicken broth
• 1 1/2 cups uncooked spiral pasta
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1/2 cups frozen corn
• 1 cup cubed fully cooked ham
• 1/4 teaspoon dried thyme
• salt and pepper to taste
• 1 dash ground cumin
• 1/4 cup shredded Parmesan cheese

Directions

1. In a large saucepan, bring broth to a boil. Add the pasta; cook, uncovered, for 10 minutes or until tender. Do not drain. Stir in the beans, corn, ham and seasonings; heat through. Sprinkle with cheese.

Black-Eyed Pea and Bacon Soup

Ingredients

• 1/2 pound bacon, diced
• 1 onion, chopped
• 3 quarts water
• 4 cubes chicken bouillon
• 2 1/2 cups dry black-eyed peas
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 small potatoes, diced

Directions

1. Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes.
2. Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.