Blue Corn Chip Nachos with Pepper Jack Cheese (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
Directions:
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.
6. 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. Top with the chili-sour cream, sliced scallions, jalapeno slices and diced tomato.
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