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Tri-Pepper Nachos

Source of Recipe


Better Homes and Gardens






List of Ingredients



• Five 8-inch corn or flour tortillas or 4 cups tortilla chips
  
• 1 cup canned black beans, rinsed and drained
  
• 1/2 cup salsa
  
• 2 cups shredded Monterey jack, Cheddar, queso quesadilla, Chihuahua and/or asadero cheese (8 ounces)
  
• 1/2 cup roasted red sweet peppers, cut into julienne strips
  
• 2 to 4 Tbsp fresh or canned sliced jalapeno peppers, drained
  
• 6 pepperoncini salad peppers, drained
  
• Salsa (optional)
  






Instructions



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 the 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.