Photo: Blue Corn Chip Nachos with Pepper Jack Cheese Recipe
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
- Special equipment: four 8 by 5 1/4-inch foil au gratin pans
Directions
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. Top with the chili-sour cream, sliced scallions, jalapeno slices and diced tomato.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By Marielyr
on July 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Absolutely FABULOUS!!!! So easy to make. My grill was full with other meats, so I used the oven variation and put it all layered into a 9x13 pan instead of individual servings. This was FANTASTIC! My husband who HATES sour cream loved the chili sour cream in this recipe. I also added chopped fresh cilantro before serving and made guacamole to dip as well because we love it! Thank you Sandra for the best nachos I have made to date.
By DCC57
Farmington, CT
on September 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
LOVED IT! It's great for a tailgating party but I made it for my daughter's 16th birthday party on the beach. I cut up all the ingredients, packaged it all up in plastic containers, then assembled everything there on a picnic table. The recipe was so easy and no problem doubling it for more people. I liked cooking them outdoors on the grill because it really adds that smoky flavor. I got rave reviews from the guests, especially my daughter. The only thing is you have to keep an eye on it so the chips don't burn. Also if your grill doesn't have a cover, (as many of the grills at parks and beaches are like then be sure to bring foil to tent the pans to melt the cheese.
By lalashad_13005307
LITHONIA
on September 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
EXCELLENT!!!!!!!!! CHEAP & VERY EASY TO MAKE. MY PICKY HUSBAND LOVE IT. MY SONS HAS MADE THIS THEIR AFTERNOON SNACK/DINNER AT LEAST 3 TIMES ALREADY. I IST SAW THIS RECIPE ON 9/3/11
Read all 4 reviews