Pepper Jack Cheese Nachos Recipes

BELL PEPPER NACHOS

Steps:

• Cut peppers into 1-1/2- to 2-in. squares. Cut each square in half diagonally to form two triangles; set aside. In a lightly greased skillet, cook the tomatoes, onion, chili powder and cumin over medium heat for 3 minutes or until onion is tender, stirring occasionally. , Remove from the heat. Stir in the rice, Monterey Jack cheese, cilantro and hot pepper sauce. Spoon a heaping tablespoon onto each pepper triangle. Place on greased baking sheets. Sprinkle with cheddar cheese. , Broil 6-8 in. from the heat for 3-4 minutes or until cheese is bubbly and rice is heated through.

BLUE CORN CHIP NACHOS WITH PEPPER JACK CHEESE

Steps:

• Preheat a grill to medium-high heat.
• 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.
• 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.
• In a small bowl, combine the sour cream and chili powder and mix until well blended.
• Top the nachos with the chili-sour cream, sliced scallions, jalapeno slices and diced tomato.