Subj : BH&G 3485 To : All From : Dave Drum Date : Sun Aug 01 2021 10:10:32 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 .... VMS-F-PDGERS, pudding between the ears --- EzyBlueWave V3.00 01FB001F * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452) .