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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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These are awesome for weekend gatherings, tailgating, and all your other parties. Great dish for the serious snacker! Ingredients:
5 7- or 8-inch corn or flour tortillas or 4 cups tortilla chips (about 4 ounces) |
1 cup canned black beans, rinsed and drained |
1/2 cup salsa |
2 cups shredded monterey jack, cheddar, queso quesadilla, chihuahua, and/or asadero cheese (8 ounces) |
1/2 cup roasted red sweet peppers, cut into thin strips |
2 to 4 tablespoons fresh or canned sliced jalapeno peppers, drained |
salsa (optional) |
Directions:
1. For tortilla chips, stack tortillas and cut into wedges with scissors or a sharp knife. Place wedges in a single layer on an ungreased baking sheet. Bake in a 350 degree F oven for 10 to 12 minutes or until light golden brown. Remove the chips from oven. Arrange tortilla chips in one layer, overlapping slightly, on an 11- or 12-inch ovenproof platter.
2. In a medium saucepan combine black beans and the 1/2 cup salsa; cook and stir over medium heat just until heated through. Remove from heat; spoon bean mixture over chips.
3. Sprinkle cheese, sweet peppers, and jalapeno peppers over bean mixture on chips. Bake in a 425 degree F oven for 3 to 5 minutes or until cheese is melted. Serve immediately with additional salsa, if desired.
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