Pepper Jack Cheese Nachos Recipes

BELL PEPPER NACHOS

Bell Pepper Nachos image

"Pepper pieces hold a savory cheese and rice topping in this colorful appetizer," says Aneta Kish of La Crosse, Wisconsin.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 3-1/2 dozen.

Number Of Ingredients 12

Ingredients

2 medium green peppers
1 medium sweet red pepper
1 medium sweet yellow pepper
2 medium plum tomatoes, seeded and chopped
1/3 cup finely chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1-1/2 cups cooked rice
1/2 cup shredded Monterey Jack cheese
1/4 cup minced fresh cilantro
1/4 teaspoon hot pepper sauce
1/2 cup shredded sharp cheddar cheese

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.

Nutrition Facts : Calories 65 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

BIG DISH O' NACHOS

Big Dish O' Nachos image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2/3 cup shredded sharp cheddar cheese
2/3 cup shredded pepper jack cheese
1 8-to-10-ounce bag multicolored tortilla chips
1/2 cup canned black beans, drained and rinsed
1 1/2 cups cheese sauce, warmed (see recipe below)
1 1/2 cups prepared chili, warmed
1/2 cup guacamole (see recipe below)
Sour cream, pico de gallo, sliced pickled jalapenos and sliced scallions, for topping

Steps:

Preheat the oven to 350 degrees F. Mix the cheddar and pepper jack in a bowl. Spread half of the tortilla chips in the bottom of a deep 12-inch cast-iron skillet or cake pan. Sprinkle with half of the cheese mixture and bake until the cheese melts, about 5 minutes. Top with the remaining chips and sprinkle with the remaining cheese mixture and the black beans. Return to the oven and bake until the cheese melts, about 5 more minutes.
Remove the nachos from the oven and drizzle with the cheese sauce, then top with the chili and guacamole. Top with sour cream, pico de gallo, pickled jalapenos and scallions.
Melt 3 tablespoons butter in a saucepan over medium heat. Add 1 teaspoon each minced garlic and shallot; cook 5 minutes. Stir in 3 tablespoons flour and 1/2 teaspoon salt; cook, stirring, 2 minutes. Add 1/2 cup milk; whisk until thick. Add 1 cup cheddar, season with pepper and stir until smooth.
Mash 2 avocados with a fork. Add 1/4 cup diced white onion, 1/3 cup diced tomato, 4 teaspoons chopped cilantro, 1 tablespoon lime juice, 2 teaspoons minced jalapeno, and salt and pepper. Press plastic wrap directly onto the surface and refrigerate until ready to use.

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