This post is on sponsored by Cape Cod® Potato Chips, however all opinions expressed are solely mine.
It’s officially spring. Well, it actually feels like summer here in the South; it’s definitely warm – 90 degrees today!! So, when planning meals in hot weather, it calls for something light but filling at the same time. These fit the bill. Bell pepper nachos filled with tuna salad, avocado, fresh tomatoes and topped with crushed Cape Cod® Reduced Fat Potato Chips. SO.GOOD. If you’re not familiar with Cape Cod®, check them out here – they’re Home of Ridiculously Good Chips. Also, Cape Cod® doesn’t just make snacks; they also have given public tours and has become a huge tourist destination in Massachussettes. Their stuff is awesome – my husband snacks on the Reduced Fat Original (a few months ago he modified his diet and is now down 25 pounds!). My daughter loves their popcorn, but is truly obsessed with their Salt and Vinegar Kettle Chips. I just love finding empty bags lying in the den on the floor the mornings after sleepovers with her friends or – now – any given day that school is out for summer. *sigh* Now, back to the nachos. Yellow bell pepper?? YES! They’re the perfect vehicle for tastes of summertime and lots of deliciousness. Cape Cod Reduced Fat Potato Chips gave them just the right amount of contrast to the tuna salad and soft crispness of the bell pepper. Although the bell pepper is crisp, it just needed something else. It really gives them the crunchy, salty rock ‘n roll edge they needed. Here’s your printable-To see more Cape Cod goodness go here. This is a sponsored post written by me on behalf of Cape Cod® Potato Chips.