MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Triple Pepper Nachos
Categories: Appetisers, Breads, Beans, Cheese, Chilies
Yield: 6 Servings
5 (8") whole wheat flour
- tortillas
+=OR=+
4 oz Baked tortilla chips
Cooking spray (opt)
15 oz Can black beans; rinsed,
- drained
3/4 c Purchased chunky salsa
1 c Shredded Co-Jack cheese
1 Bottled roasted red pepper;
- drained, in strips
4 tb Bottled pepperoncini; seeded
- in strips
Sliced pickled jalapenos;
- chopped
Dairy sour cream; (opt)
Thin sliced green onions
Purchased chunky salsa
- (opt)
Set oven @ 425ºF/218ºC.
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.
Meanwhile, in a medium saucepan combine black beans and
the 3/4 cup salsa; cook and stir over medium heat just
until heated through.
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.
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.
Makes: 6 servings
Better Homes & Gardens | April 2017
MM Format by Dave Drum - 22 April 2017
Uncle Dirty Dave's Archives
MMMMM
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