Chicken and Pepper Nachos
INGREDIENTS
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Paste
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2 tablespoons extra-virgin olive oil
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2 teaspoons prepared chili powder
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1 teaspoon onion powder
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1 teaspoon dried oregano
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½ teaspoon kosher salt
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½ teaspoon ground cumin
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2 boneless, skinless chicken breast halves, each about 6 ounces
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2 large poblano chile peppers, each halved lengthwise, stemmed, and seeded
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1 large red bell pepper, halved lengthwise, stemmed, and seeded
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1 bag (14 to 16 ounces) sturdy tortilla chips
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1 pound coarsely grated pepper jack cheese
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5 scallions (white and light green parts only), finely chopped
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½ cup roughly chopped fresh cilantro leaves
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1 cup store-bought tomato salsa (optional)
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½ cup sour cream (optional)
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