Recipe and Photo by: Better Homes and Gardens
Next time you make nachos, add a little color! Red sweet peppers, pepperoncini and a mix of flavored tortilla chips do the trick.
8-inch corn or flour tortillas or 4 cups tortilla chips (about 4 ounces)
canned black beans, rinsed and drained
shredded Monterey Jack, cheddar, queso quesadilla, Chihuahua and/or asadero cheese (8 ounces)
roasted red sweet peppers, cut into julienne strips
2 to 4
fresh or canned sliced jalapeno peppers, drained
pepperoncini salad peppers, drained
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.
nutritional info per serving
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