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Blue Corn Chip Nachos with Pepper Jack Cheese

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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
  1. Preheat a grill to medium-high heat. 
  2. 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. 
  3. 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. 
  4. In a small bowl, combine the sour cream and chili powder and mix until well blended. 
  5. 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.

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