Blue Corn Chip Nachos with Pepper Jack Cheese

Level: Easy | Yield: 4 servings

Time Required:

Prep: 10 min
Cook: 10 min
Total: 20 min

Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)

Calories: 1073
Total Fat: 62 g
Saturated Fat: 25 g
Carbohydrates: 89 g
Dietary Fiber: 18 g
Sugar: 9 g
Protein: 45 g
Cholesterol: 111 mg
Sodium: 1642 mg

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

Instructions:

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.

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