RED, WHITE & BLUEBERRY TRIFLE
Red Pepper and Blue Corn Nachos are a vibrant, festive snack perfect for patriotic parties. Featuring crunchy blue corn chips, roasted red peppers, melty cheese, and toppings galore, they’re great for 4th of July and summer gatherings.
Ingredients
- 6 oz blue corn tortilla chips
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 red bell pepper diced
- ½ cup canned black beans drained and rinsed
- ¼ cup sliced black olives optional
- ¼ cup chopped red onion
- 1 jalapeño sliced (optional)
- ¼ cup chopped cilantro optional
- Sour cream salsa, or guacamole for serving
Instructions
Preheat Oven:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Assemble Nachos:
- Spread blue corn chips evenly on the baking sheet. Sprinkle with cheese, red bell peppers, black beans, olives, onion, and jalapeño.
Bake:
- Bake for 8–10 minutes or until cheese is fully melted and bubbly.
Serve:
- Top with chopped cilantro and serve immediately with sour cream, salsa, or guacamole.
Notes
-
Preheat Oven:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. -
Assemble Nachos:
Spread blue corn chips evenly on the baking sheet. Sprinkle with cheese, red bell peppers, black beans, olives, onion, and jalapeño. -
Bake:
Bake for 8–10 minutes or until cheese is fully melted and bubbly. -
Serve:
Top with chopped cilantro and serve immediately with sour cream, salsa, or guacamole.