Name: Blue Corn Chip Nachos with Pepper Jack Cheese
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: One 9-ounce bag blue corn chips; One 15-ounce can black beans, drained and rinsed; One 15-ounce can red beans, drained and rinsed; One 15-ounce can no-bean chili; 2 cups grated pepper Jack cheese; 1 cup sour cream; 1 tablespoon chili powder; 4 scallions, finely sliced; 1/2 cup pickled jalapeno slices; 2 plum tomatoes, diced

Directions

Watch how to make this recipe.

Special equipment:

four 8 by 5 1/4-inch foil au gratin pans

Preheat a grill to medium-high heat.
Place a single layer of corn chips in the bottom of each foil pan. Sprinkle each layer with 2 tablespoons beans, 3 tablespoons no-bean chili and 1/4 cup cheese. Repeat to make another layer.
Turn the heat down to medium-low. Place the pans on the grill, cover and cook until the cheese is melted, bubbling and lightly browned, about 10 minutes.
In a small bowl, combine the sour cream and chili powder and mix until well blended.
Top the nachos with the chili-sour cream, sliced scallions, jalapeno slices and diced tomato.

Cook’s Note

The nachos can also be cooked in the oven. Place the foil pans in a 375 F degree oven until the cheese is melted and bubbly, 10 to 12 minutes.

Blue Corn Chip Nachos with Pepper Jack Cheese

Ingredients

Directions

Special equipment:

Cook’s Note

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