Blue Corn Chip Nachos with Pepper Jack Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1073
- Total Fat
- 62
- Saturated Fat
- 25
- Carbohydrates
- 89
- Dietary Fiber
- 18
- Sugar
- 9
- Protein
- 45
- Cholesterol
- 111
- Sodium
- 1642
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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
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.