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Tri-Pepper Nachos

Your family will love the bright colors in this updated nacho snack. Add even more color by using spinach or tomato flour tortillas.

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  • Makes: 12 servings
  • Start to Finish: 25 mins

Tri-Pepper Nachos

Ingredients

Directions

  1. To make 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 the tortilla chips one layer deep, overlapping slightly, on an 11- or 12-inch ovenproof platter.
  2. In a 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, red peppers, and jalapeno peppers over bean mixture on chips. With a small sharp knife, slit pepperoncini peppers; remove stems and seeds. Cut into strips; sprinkle over nachos. Bake in a 425 degree F oven for 3 to 5 minutes or until cheese is melted. Serve immediately with additional salsa. Makes 12 servings.

Nutrition Facts (Tri-Pepper Nachos)

    Per serving:
  • 180 kcal cal.,
  • 8 g fat
  • (4 g sat. fat,
  • 17 mg chol.,
  • 350 mg sodium,
  • 19 g carb.,
  • 2 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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