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Tri-Pepper Nachos

Makes: 12 servings
Start to Finish 25 mins
Tri-Pepper Nachos
  • 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 - 4  tablespoons  fresh or canned sliced jalapeno peppers, drained
  • 6  pepperoncini salad peppers, drained
  •  Salsa (optional)

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)
  • Servings Per Recipe 12,
  • cal. (kcal) 180,
  • Fat, total (g) 8,
  • chol. (mg) 17,
  • sat. fat (g) 4,
  • carb. (g) 19,
  • fiber (g) 2,
  • pro. (g) 8,
  • vit. A (RE) 93,
  • vit. C (mg) 21,
  • sodium (mg) 350,
  • calcium (mg) 151,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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