Blue Corn Chip Nachos With Pepper Jack Cheese
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Sour Cream1 tbsp
Chili PowderDirections:
1
Watch how to make this recipe
2
Special equipment: four 8 by 5 1/4-inch foil au gratin pans Preheat a grill to medium-high heat
3
Place a single layer of corn chips in the bottom of each foil pan
4
Sprinkle each layer with 2 tablespoons beans, 3 tablespoons no-bean chili and 1/4 cup cheese
5
Repeat to make another layer
6
Turn the heat down to medium-low
7
Place the pans on the grill, cover and cook until the cheese is melted, bubbling and lightly browned, about 10 minutes
8
In a small bowl, combine the sour cream and chili powder and mix until well blended
9
Top the nachos with the chili-sour cream, sliced scallions, jalapeno slices and diced tomato