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.
Recipe copyright Sandra Lee, 2011
