• BH&G 3485

    From Dave Drum@1:3634/12 to All on Sat Jul 31 05:02:00 2021
    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

    ... "Life is something that happens when you can't get to sleep" Fran Lebowitz --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:229/452 to All on Sun Aug 1 10:10:32 2021
    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)