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Triple Pepper Nachos

Makes: 6 servings
Prep 25 mins Bake 425°F 13 mins
Triple Pepper Nachos
  • 5 7 - 8  inch 7- to 8-inch  whole wheat flour tortillas or 4 ounces baked tortilla chips (about 5 cups)
  •  Nonstick cooking spray (optional)
  • 1 15  ounce can  black beans, rinsed and drained
  • 3/4  cup  purchased chunky salsa
  • 1  cup  shredded reduced-fat colby and Monterey Jack cheese (4 ounces)
  • 1  bottled roasted red sweet peppers, drained and cut into strips
  • 2 - 4  tablespoons  bottled pepperoncini salad pepper, seeded and cut into strips
  •  bottled sliced pickled jalapeno chile peppers, chopped*
  •  Light dairy sour cream (optional)
  •  Thinly sliced green onions
  •  Purchased chunky salsa (optional)

1. Preheat oven to 425 degrees F. If using whole wheat flour tortillas, lightly coat both sides of each tortilla with nonstick cooking spray. Cut each tortilla into six wedges. Place wedges in a single layer on a very large ungreased baking sheet. Bake for 8 to 10 minutes or until lightly browned and crisp, turning once halfway through baking. Tortilla wedges will continue to crisp as they cool.

2. Meanwhile, in a medium saucepan combine black beans and the 3/4 cup salsa; cook and stir over medium heat just until heated through.

3. On a very large ovenproof platter, arrange tortilla chips one to two layers deep, overlapping slightly. Spoon bean mixture on chips. Sprinkle cheese, roasted red peppers, pepperoncini pepper, and jalapeno peppers over bean mixture on chips.

4. Bake about 5 minutes or until cheese is melted. If desired, top sour cream with green onions. Serve nachos immediately. If desired, serve with sour cream and additional salsa.

From the Test Kitchen*
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Triple Pepper Nachos)
  • Servings Per Recipe 6,
  • cal. (kcal) 201,
  • Fat, total (g) 7,
  • chol. (mg) 13,
  • sat. fat (g) 3,
  • carb. (g) 24,
  • fiber (g) 11,
  • pro. (g) 15,
  • sodium (mg) 838,
  • Vegetables () 1,
  • Starch () 2,
  • Lean Meat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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