Your family will love the bright colors in this updated nacho snack. Add even more color by using spinach or tomato flour tortillas.
- Makes: 12 servings
- Start to Finish: 25 mins
corn or flour tortillas or 4 cups tortilla chips (about 4 ounces)
cup canned black beans, rinsed and drained
cups shredded Monterey Jack, cheddar, queso quesadilla, Chihuahua and/or asadero cheese (8 ounces)
cup roasted red sweet peppers, cut into julienne strips
tablespoons fresh or canned sliced jalapeno peppers, drained
pepperoncini salad peppers, drained
- 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.
- 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.
- 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)
- 180 kcal cal.;
- 8 g Fat, total;
- 17 mg chol.;
- 4 g sat. fat;
- 19 g carb.;
- 2 g fiber;
- 8 g pro.;
- 93 RE vit. A;
- 350 mg sodium;
- 151 mg calcium;
- 21 mg vit. C;
- 2 mg iron
- Percent Daily Values are based on a 2,000 calorie diet