Mexiketo Bell Pepper Nachos

Mexiketo Bell Pepper Nachos

  • Original Recipe



  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1⁄2 lb ground beef (or turkey if you prefer)
  • 1⁄2 cup Cholula Original Hot Sauce™
  • 2 tbsp olive oil
  • 1 tsp smoked chili powder
  • 1⁄2 tsp cocoa powder
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp coarse-ground salt
  • 1 cup shredded cheese, Mexican blend (Monterey Jack, Mild Cheddar, Queso Quesadilla, Asadero)
  • 1⁄2 cup guacamole
  • 1⁄2 cup pico de gallo
  • 4 tablespoons full-fat sour cream
  • 2 tbsp chopped cilantro
  • 1
    Slice the bell peppers into sixths, removing the stem and all the seeds.
  • 2
    Place slices on a tin foil covered baking sheet, skin side down and set aside.
  • 3
    Heat olive oil in a large skillet over medium-high heat. Add in beef (or turkey), chili powder, cumin, and salt. Cook meat until brown ensuring to break up all the chunks of meat. 4—5 minutes.
  • 4
    Reduce heat to low, add in your Cholula Hot SauceTM and simmer for 5 minutes to maximize flavor.
  • 5
    Preheat oven broiler to medium heat.
  • 6
    Spoon the cooked meat into the chopped pepper slices you prepared earlier. Place them close together on the baking sheet. Sprinkle the shredded cheese blend on top of the stuffed “nachos”. Cook under broiler until the cheese has melted. Approximately 2 minutes, but every broiler is different, so be sure to watch the nachos to avoid over-cooking.
  • 7
    Drop dollops of guacamole and pico de gallo on top of your cooked nachos. Thin out sour cream with a splash of water and drizzle on top.
  • 8
    Finally, drizzle Cholula Original Hot Sauce™ to add extra flavor, and garnish with chopped cilantro and coarse-ground salt. Serve warm.


    Per 5 Nachos
  • Total Fat: 9g
  • Total Net Carbs: 5.5g
  • Total Calories: 380k