Jack Cheese Nachos with Blue Corn Chips

INGREDIENTS

• 1 bag blue corn chips 9 ounces

• 1 can black beans 15 ounces, drained and rinsed

• 1 can red beans 15 ounces, drained and rinsed

• 1 can no-bean chili 15 ounces

• 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

• Special equipment: four 8 by 5 1/4-inch foil au gratin pans

INSTRUCTIONS

1. Preheat a grill to medium-high heat.

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.

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.

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

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

6. Cook’s Note: The nachos can also be cooked in the oven. Place the foil pans in a 375 F degree oven until the cheese is melted and bubbly, 10 to 12 minutes. Top with the chili-sour cream, sliced scallions, jalapeno slices and diced tomato.