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.

Tri-Pepper Nachos + enlarge image
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1 users rated this recipe an average rating of 1.0
Makes:
12 servings
Start to Finish:
25 mins
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Tri-Pepper Nachos

Ingredients
5
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 julienne strips
2
tablespoons fresh or canned sliced jalapeno peppers, drained
6
pepperoncini salad peppers, drained
 
Salsa (optional)

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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