Blue Corn Chip Nachos with Pepper Jack Cheese

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives


  • One 9-ounce bag blue corn chips
  • One 15-ounce can black beans, drained and rinsed
  • One 15-ounce can red beans, drained and rinsed
  • One 15-ounce can no-bean chili
  • 2 cups grated pepper Jack cheese
  • 1 cup sour cream
  • 1 tablespoon chili powder
  • 4 scallions, finely sliced
  • 1/2 cup pickled jalapeno slices
  • 2 plum tomatoes, diced


Step 1

Preheat a grill to medium-high heat. 

Step 2

Place a single layer of corn chips in the bottom of each foil pan. Sprinkle each layer with 2 tablespoons beans, 3 tablespoons no-bean chili and 1/4 cup cheese. Repeat to make another layer. 

Step 3

Turn the heat down to medium-low. Place the pans on the grill, cover and cook until the cheese is melted, bubbling and lightly browned, about 10 minutes. 

Step 4

In a small bowl, combine the sour cream and chili powder and mix until well blended. 

Step 5

Top the nachos with the chili-sour cream, sliced scallions, jalapeno slices and diced tomato. 

Leave a Reply

Your email address will not be published. Required fields are marked *