Get everything you love about nachos in one glorious bite.
18-ounce boneless, skinless chicken breast or thigh
1⁄2 cup mayonnaise
1tablespooncanned chipotle peppers in gluten-free adobo saucechopped (find in the international foods aisle of well-stocked grocery stores)
8baby bell peppershalved lengthwise, seeds and ribs removed
2⁄3 cup shredded Jack cheese
2tablespoonsQuick-Pickled Onions(below; optional)
1⁄3 cup cilantro leavestorn
Place the chicken, paprika, cumin, and salt in a small saucepan. Add 1⁄2 cup water, cover, and cook on low heat until cooked through, 20 to 25 minutes. Transfer the chicken to a plate, let cool, and shred.
In a small bowl, mix the mayonnaise with the chopped chipotle.
Preheat the broiler. Fill each pepper half with chicken and a sprinkle of cheese. Arrange the peppers on a baking sheet, cut sides up, and broil 12 inches from the heat source until the peppers soften, 4 to 5 minutes. Top with a dollop of the chipotle mayonnaise and a sprinkle of the pickled onions and cilantro and serve.