Pepper And Chicken Nachos

• 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

1. Preheat grill to 350u0b0 to 400u0b0 (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.

garlic, cider vinegar, olive oil, ground cumin, salt, freshly ground pepper, bell peppers, deli, blackeyed peas, cheddar cheese, cilantro

Taken from www.myrecipes.com/recipe/pepper-chicken-nachos (may not work)