6 pepperoncini peppers, drained, stems and seeds removed, sliced
3 Tbsp. drained pickled jalapeño nacho slice s
2 Tbsp. chopped fresh cilantro
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Let's Make It
Heat oven to 350°F.
Place tortilla wedges in single layer on baking sheet. Bake 10 to 12 min. or until light golden brown. Cool slightly. Meanwhile, cook beans and salsa in saucepan on medium heat 3 to 4 min. or until heated through, stirring occasionally.
Increase oven temperature to 425°F. Place tortilla wedges in single layer on 12-inch ovenproof platter; top with bean mixture and remaining ingredients.
Bake 3 to 5 min. or until cheese is melted.
Substitute 4 oz. tortilla chips (about 4 cups) for the baked tortilla wedges.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.