Chicken and Pepper Nachos | Aqua Quip

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons prepared chili powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin
• 2 boneless, skinless chicken breast halves, each about 6 ounces
• 2 large poblano chile peppers, each halved lengthwise, stemmed, and seeded
• 1 large red bell pepper, halved lengthwise, stemmed, and seeded
• 1 bag (14 to 16 ounces) sturdy tortilla chips
• 1 pound / 455 grams coarsely grated pepper jack cheese (about 4½ cups)
• 5 scallions (white and light green parts only), finely chopped
• ½ cup / 12 grams roughly chopped fresh cilantro leaves
• 1 cup / 260 grams store-bought tomato salsa (optional)
• ½ cup / 120 milliliters sour cream (optional)